Directions:
- Add oil to an ovenproof dutch oven; let oil get hot over medium-high heat.
- Add in the onion; stir and cook for 3-4 minutes or until softened.
- Add in the garlic; cook and stir for 2 minutes.
- Add in the bell pepper, eggplant, and zucchini; cook and stir often for 6-8 minutes or until vegetables start to soften.
- Add in the tomatoes, soup mix, and herbs; stir to combine.
- Lower heat to medium-low; simmer vegetables until juices have evaporated, 6-8 minutes.
- Sprinkle cheeses over the top; place pan under a preheated broiler until the cheese melts.
- Serve immediately; I usually serve over rice, orzo, or couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 161.62 Kcal (677 kJ) | ||
| Calories from fat | 84.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.39g | 14% | |
|---|---|---|---|
| Cholesterol | 13.09mg | 4% | |
| Sodium | 116.63mg | 5% | |
| Potassium | 472.86mg | 10% | |
| Total Carbs | 14.04g | 5% | |
| Sugars | 8.44g | 34% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 20.9mg | 35% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.5mg | 36% | |
| Calcium | 160.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 68.79 Kcal (288 kJ) | ||
| Calories from fat | 35.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 14% | |
|---|---|---|---|
| Cholesterol | 5.57mg | 4% | |
| Sodium | 49.64mg | 5% | |
| Potassium | 201.27mg | 10% | |
| Total Carbs | 5.97g | 5% | |
| Sugars | 3.59g | 34% | |
| Dietary Fiber | 2.49g | 23% | |
| Protein | 2.84g | 13% | |
| Vitamin C | 8.9mg | 35% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 2.8mg | 36% | |
| Calcium | 68.3mg | 16% | |
* 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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