Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
6
Low
Nutrition per serving
Calories339.1 kcal (17%)
Total Fat29 g (41%)
Carbs19.8 g (8%)
Sugars12.4 g (14%)
Protein4.5 g (9%)
Sodium610.6 mg (31%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
¼ cupvegetable oil
or extra virgin olive oil
0.25onion
finely chopped
1 cupzucchini
diced
1 cupyellow squash
diced
1 cupeggplant
diced
½ tspsalt
½ tspblack pepper
½ cupgreen pepper
finely diced
½ cupred bell pepper
finely diced
2cloves garlic
minced
1 cuptomato sauce
1 tspbalsamic vinegar
3fresh basil leaves
roughly chopped, optional
Instructions
Step 1
In a medium pot, heat the oil over medium heat, swirling to coat the bottom of the pot. When the oil is hot, add the onion and cook, stirring until translucent, 2 to 3 minutes. Add the zucchini, yellow squash, and eggplant and season with salt and pepper. Cook for 2 minutes, stirring often. Add the green and red bell peppers and continue to cook until aromatic, about 1 minute. Add the tomato sauce and 1/2 cup water. Mix completely and bring to a simmer over low heat. Cook, stirring occasionally, until all the vegetables are tender, about 25 minutes.
CooktopHeat
