Vegetable Stew Recipe


Submitted by kristi_orgill

Makes 6 servings


Mediterranean vegetable stew

Ingredients
2 tablespoons olive oil, divided
1 cup chopped red onion
2 cups green pepper
2 cloves garlic
1 cup sliced mushrooms
1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
28 ounce tomatoes, canned
1/2 cup kalamata olives, pitted and sliced
15 ounce chickpeas, drained and rinsed
1 tablespoon chopped fresh rosemary
1 cup parsley
Directions
add
Categories

Beans, Main Dish

Nutrition Facts
Serving Size 368.3g
Amount Per Serving
Calories
376
Calories from Fat
95
% Daily Value*
Total Fat
10.6g
16%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
131mg
5%
Total Carbohydrates
58.2g
19%
Dietary Fiber
18.3g
73%
Sugars
14.7g
Protein
16.8g
Vitamin A 44% • Vitamin C 102%
Calcium 13% • Iron 35%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in vitamin A
  • Very high in vitamin C
    		•   
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