Directions:
- Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and red pepper. Toss to coat evenly.
- Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes; stir.
- Serve-With
- This versatile sauce can be served over pasta or polenta as a vegetarian main dish. It's also wonderful served on toasted baguette slices as an appetizer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.47 Kcal (253 kJ) | ||
| Calories from fat | 42.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 7% | |
|---|---|---|---|
| Sodium | 227.4mg | 9% | |
| Potassium | 80.25mg | 2% | |
| Total Carbs | 4.05g | 1% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.58g | 1% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.6mg | 48% | |
| Calcium | 11.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 91.21 Kcal (382 kJ) | ||
| Calories from fat | 63.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 7% | |
|---|---|---|---|
| Sodium | 342.96mg | 9% | |
| Potassium | 121.03mg | 2% | |
| Total Carbs | 6.11g | 1% | |
| Sugars | 2.76g | 7% | |
| Dietary Fiber | 1.21g | 3% | |
| Protein | 0.87g | 1% | |
| Vitamin C | 34.2mg | 38% | |
| Vitamin A | 0.7mg | 16% | |
| Iron | 12.9mg | 48% | |
| Calcium | 16.7mg | 1% | |
* 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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