Summer Vegetables in Red Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful summer vegetables simmered in tomato sauce and served over creamy polenta. This hearty, budget-friendly dish is satisfying as a meatless main course for warm-weather dinners and lunches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 yellow onion ($0.32)
- 4 cloves garlic ($0.32)
- 2 Tbsp olive oil ($0.32)
- 1 eggplant ($1.49)
- 1 tsp Italian seasoning ($0.10)
- 1/4 tsp salt ($0.02)
- 1/4 tsp pepper ($0.03)
- 1 red bell pepper ($1.50)
- 1 zucchini ($1.47)
- 1 24oz. jar pasta sauce ($1.50)
- 2 Tbsp chopped fresh parsley (optional garnish) ($0.10)
- 5 cups water ($0.00)
- 1 tsp salt ($0.05)
- 1 cup yellow cornmeal ($0.40)
- 2 Tbsp butter ($0.22)
- 1/4 cup grated Parmesan ($0.36)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1075mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 111mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1075MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.