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Ingredients
- 4 oz yellow onion, cut into pieces
- 2 garlic cloves
- ½ oz olive oil, plus extra to drizzle
- 12 oz Roma tomatoes, cut into pieces, plus 4 whole Roma tomatoes, to slice
- 12 oz roasted red peppers (see Tip)
- 2 sprigs fresh thyme leaves, plus extra to sprinkle and garnish
- 2 sprigs parsley leaves
- ½ tsp salt
- 3 zucchini
- 3 yellow squash
- 1 eggplant, Ichiban Japanese
- Nutrition
- per 1 portion
- Calories
- 381.6 kJ / 91.2 kcal
- Protein
- 3.8 g
- Carbohydrates
- 15.6 g
- Fat
- 2.6 g
- Saturated fat
- 0.4 g
- Fiber
- 5.6 g
- Sodium
- 164.7 mg
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