Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
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
- 1592.5 kJ / 380.6 kcal
- Protein
- 13.1 g
- Carbohydrates
- 62.5 g
- Fat
- 14.2 g
- Saturated Fat
- 2.5 g
- Fibre
- 22 g
- Sodium
- 271.2 mg
In Collections
Alternative recipes
Show allLentil Moussaka
2 Std. 20 Min
Eggplant, Spinach & Lentil Curry
25 Min
Broccoli Stem Soup with Crispy Potato Skins
45min
Caramelized Onion and Goat Cheese Tarts
1 Std.
Risotto with Spinach and Peas
30min
Stuffed Peppers with Herbed Quinoa
40min
Lemon Pasta
35min
Root Vegetable Gratin
1 Std. 25 Min
Broccoli and Cheddar Baked Potatoes
1 Std. 25 Min
Cauliflower "Fried" Rice
40min
Brown Rice Salad with Turmeric Dressing
1 Std.
Butternut Squash Coconut Curry
40min