Ingredients
1/4 cup balsamic vinegar
3 tbsps olive oil
3 cloves garlic minced
1 italian eggplant small, about 2 cups when cut into big cubes
1 zucchini small, about 2 cups when cut into big cubes
1/2 purple onion small, 1/4 of a large red onion
3/4 cup cherry tomatoes
4 sprigs fresh thyme leaves stripped
2 cups water
1 cup quinoa
1/4 cup basil leaves loosely packed, chopped
1/2 cup mozzarella balls pearlini, or bocconcini mozzarella balls, tossed in a little salt and pepper
tofu substitute with pan fried, or toasted pine nuts or walnuts for a vegan dish
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Recipe Instructions
Read the instructions at Veggie BellyNutrition Facts
490
calories
22
g fat
11
g sugar
Amount Per Serving (recipe is 3 servings)
Calories 490
Calories From Fat 200
% Daily Value*
Total Fat 22g
34%
Saturated Fat 5g
25%
Trans Fat g
Cholesterol 15mg
5%
Sodium 420mg
18%
Potassium 1080mg
31%
Total Carbohydrates 58g
19%
Dietary Fiber 11g
44%
Sugars 11g
Protein 16g
32%
Vitamin A
20%
Vitamin C
45%
Calcium
20%
Iron
25%
Weight Watchers Points
PointsPlus: 13SmartPoints: 16
