1. Pre-heat broiler.
2. Heat a medium soup pot over medium heat.
3. Add EVOO, bay leaf, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies.
4. Work next to the stove and drop as you chop, in order of the longest cooking time: potatoes, eggplant, zuccini, and bell pepper.
5. Season with salt and pepper, then cover and cook for 10 minutes, stirring occassionally.
6. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through.
7. Turn heat off and stir in basil.
8. Char bread under broiler and rub with cracked garlic, then drizzle with EVOO, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese.
9. Serve cheesy whole grain toast with bowls of vegetable stew.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (698g) | ||
Recipe Makes: 4 | ||
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Calories: 481 | ||
Calories from Fat: 199 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 12.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 29.5mg | 9 % | |
Sodium 382.7mg | 13 % | |
Potassium 1775.7mg | 47 % | |
Total Carbohydrate 58.4g | 17 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 45.5g | ||
Protein 17.4g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 481
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