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Checkered Tablecloth Italian Blend

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Submitted by santaimmaculate

Ingredients

1 15
TABLESPOON ML GARLIC POWDER
1 ½ 23
TABLESPOONS ML BASIL
1 15
TABLESPOON ML THYME *
1 15
TABLESPOON ML OREGANO
1 15
TABLESPOON ML ROSEMARY LEAVES
½ 7.5
TABLESPOON ML MARJORAM *
½ 7.5
TABLESPOON ML SAGE *
1 ½ 7.5
TEASPOONS ML RED PEPPER FLAKES
1 1
MEDIUM MEDIUM EGGPLANT
peeled, diced *
1 15
TABLESPOON ML OLIVE OIL
hot
2 2
LARGE LARGE ONIONS
chopped
2 2
EACH EACH GREEN BELL PEPPERS
diced
2 2
CLOVES CLOVES GARLIC
crushed
2 2
EACH EACH ZUCCHINI
diced
16 462.4
OUNCES ML/G TOMATOES, CANNED
1 1
X X SALT
substitute, to taste *
1 1
X X BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Sauté eggplant in olive oil; add and sauté onions, peppers, and garlic.

When vegetables begin to soften, add zucchini and tomatoes.

Add all remaining ingredients, including Checkered Tablecloth Italian Blend.

Cover and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce liquid.

Serves: 6

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 245g (8.6 oz)
Amount per Serving
Calories 81 28% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 126mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 14% Vitamin C 96%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 
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