Directions:
- Cut the eggplant, red peppers, zucchini and onion into 1-in. pieces. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. In a small bowl, combine the oil, tahini, vinegar, honey, salt and pepper. Drizzle over vegetables; toss to coat.
- Bake, uncovered, at 450° for 25-30 minutes or until tender, stirring occasionally. Stir in parsley before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.39 Kcal (345 kJ) | ||
| Calories from fat | 33.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 6% | |
|---|---|---|---|
| Sodium | 199.42mg | 8% | |
| Potassium | 314.7mg | 7% | |
| Total Carbs | 11.28g | 4% | |
| Sugars | 7.3g | 29% | |
| Dietary Fiber | 3.66g | 15% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 56mg | 93% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.11 Kcal (235 kJ) | ||
| Calories from fat | 22.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 6% | |
|---|---|---|---|
| Sodium | 135.81mg | 8% | |
| Potassium | 214.32mg | 7% | |
| Total Carbs | 7.68g | 4% | |
| Sugars | 4.97g | 29% | |
| Dietary Fiber | 2.49g | 15% | |
| Protein | 1.27g | 4% | |
| Vitamin C | 38.1mg | 93% | |
| Iron | 0.1mg | 1% | |
| Calcium | 13.8mg | 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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