Directions:
- In a large shallow roasting pan combine the eggplant, zucchini, sweet pepper, onion, and garlic.
- In a small bowl combine the olive oil, italian seasoning, salt, and black pepper; srizzle over vegetables, tossing to coat.
- Bake in a 425 degree oven about 20 minutes or until vegetables are tender, stirring once.
- Meanwhile, in a dutch oven combine the broth and water.
- Bring to boiling; add cavatelli.
- Return to boiling.
- Cook about 12 minutes or until tender.
- Reduce heat.
- Stir in the beans, tomatoes, and roasted vegetables.
- Heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.65 Kcal (614 kJ) | ||
| Calories from fat | 42.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.77g | 7% | |
|---|---|---|---|
| Sodium | 257.5mg | 11% | |
| Potassium | 342.13mg | 7% | |
| Total Carbs | 21.69g | 7% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 5.19g | 10% | |
| Vitamin C | 36.3mg | 61% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 46.59 Kcal (195 kJ) | ||
| Calories from fat | 13.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 7% | |
|---|---|---|---|
| Sodium | 81.8mg | 11% | |
| Potassium | 108.69mg | 7% | |
| Total Carbs | 6.89g | 7% | |
| Sugars | 1.58g | 20% | |
| Dietary Fiber | 1.3g | 16% | |
| Protein | 1.65g | 10% | |
| Vitamin C | 11.5mg | 61% | |
| Iron | 0.1mg | 1% | |
| Calcium | 10.7mg | 3% | |
* 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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