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Ingredients
- 12 - 14 oz eggplant diced (approx. 1 eggplant)
- 10 oz bell peppers cut into strips (approx. 2 peppers)
- 10 - 12 oz zucchini sliced (½ in. rounds) (approx. 2 zucchini)
- 3 tbsp extra virgin olive oil plus extra to drizzle
- 5 garlic cloves
- 3 - 4 sprigs fresh basil stalks and leaves separated
- 4 oz red onion cut into pieces
- ½ oz extra virgin olive oil
- 10 oz fresh tomatoes large diced (approx. 2 tomatoes)
- 14 oz canned chopped tomatoes undrained
- 1 ½ tbsp balsamic vinegar
- 10 oz French green beans trimmed and cut into halves
- 14 oz canned garbanzo beans drained
- 3 oz pitted Kalamata olives
- salt to season
- ground black pepper to season
- Nutrition
- per 1 portion
- Calories
- 380.6 kcal / 1592.5 kJ
- Protein
- 13.1 g
- Fat
- 14.2 g
- Carbohydrates
- 62.5 g
- Fiber
- 22 g
- Saturated fat
- 2.5 g
- Sodium
- 271.2 mg
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