Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
23
High
Nutrition per serving
Calories169.6 kcal (8%)
Total Fat3.4 g (5%)
Carbs34.1 g (13%)
Sugars20.6 g (23%)
Protein6.8 g (14%)
Sodium149.4 mg (7%)
Fiber12 g (43%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
cooking spray
calorie controlled
1onion
large, finely chopped
2aubergine
large, eggplant, trimmed and cut into 3cm pieces
2courgettes
large, zucchini, trimmed and cut into 2cm thick half moons
1yellow peppers
deseeded and cut into 3cm pieces
1red peppers
deseeded and cut into 3cm pieces
2garlic cloves
finely chopped
2tomatoes
large, quartered
1 x 400gtin chopped tomatoes
2 Tbspfresh basil
finely chopped, plus extra to garnish
½ Tbspfresh thyme leaves
roughly chopped, plus extra sprigs to garnish
1Zest of lemon
finely grated
4 x 60ggluten free bread rolls
to serve
Instructions
Step 1
Mist a large lidded pan with cooking spray and put over a high heat. Add the onion, aubergine, courgettes and peppers, then cook for 10 minutes until browned. You may need to do this in batches.
Step 2
Add the garlic and cook for another minute, then add the fresh and tinned tomatoes. Cover and gently simmer for 20 minutes, stirring occasionally until the vegetables are tender but not breaking up.
Step 3
Season to taste and stir in the chopped basil, thyme and lemon zest. Garnish with the extra basil and thyme sprigs, then serve with the bread rolls.
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