Directions:
- Preheat oven to 425 degrees F.
- Wash and peel eggplant and cut into 1-1/2-inch chunks.
- Wash zucchini(do not peel) and cut into similar sized chunks.
- Brush any dirt from mushrooms and cut in half depending on the size.
- Toss with 2 Tablespoons of olive oil and transfer to a roasting dish.
- Roast, uncovered, for 15 minutes, stirring once and set aside.
- In a large skillet heat remaining oil.
- Saute tomatoes, onion, red or green bell pepper, garlic, salt, and crushed red pepper in heated oil until tomatoes, onions and bell pepper are just softened.
- Add eggplant, zucchini and mushrooms and reduce heat to low.
- Cook, covered, for 10 minutes stir in toasted pine nuts and fresh parsley or cilantro during the last 3 minutes of cooking.
- Sprinkle with parsley or cilantro before serving.
- Makes 6 appetizer servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.37 Kcal (529 kJ) | ||
| Calories from fat | 81.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 14% | |
|---|---|---|---|
| Sodium | 200.17mg | 8% | |
| Potassium | 431.29mg | 9% | |
| Total Carbs | 10.81g | 4% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 4.41g | 18% | |
| Protein | 2.24g | 4% | |
| Vitamin C | 31.5mg | 53% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.8mg | 49% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 64.24 Kcal (269 kJ) | ||
| Calories from fat | 41.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 14% | |
|---|---|---|---|
| Sodium | 101.76mg | 8% | |
| Potassium | 219.24mg | 9% | |
| Total Carbs | 5.5g | 4% | |
| Sugars | 3.38g | 27% | |
| Dietary Fiber | 2.24g | 18% | |
| Protein | 1.14g | 4% | |
| Vitamin C | 16mg | 53% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 4.5mg | 49% | |
| Calcium | 12.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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