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Ingredients
- 2 medium zucchini (about 1 pound), cut into 1-inch thick rounds
- 2 medium yellow squashes (about 1 pound), cut into 1-inch thick rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 large yellow onion, cut into 1-inch pieces, with root left intact
- 1 can (14 oz.) artichoke hearts (packed in water), cut in half
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup liquid from artichoke can
- 1/4 cup balsamic vinegar
- 1 tbsp canola oil
- 1 tbsp chopped fresh rosemary
View Full Recipe at Cookin' Canuck
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1110g | |
| Calories 422 | |
| Calories from Fat 145 | 34% |
| Total Fat 16.47g | 21% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 1262mg | 53% |
| Potassium 2608mg | 75% |
| Total Carbs 62.83g | 17% |
| Dietary Fiber 18.3g | 61% |
| Sugars 34.47g | 23% |
| Protein 13.44g | 22% |
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