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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a couple tablespoons of good Olive Oil in a large pot and then add the chopped onions. | 2. Saute until slightly soft, then add the shallots and garlic. | 3. Saute about 4 minutes. | 4. Add the rest of the vegetables and the canned tomatoes with their juice and chicken broth, and tomato paste. | 5. Gently fold the vegetables to mix and cover and cook for about 15 minutes. They will release a lot of their juices and cook down. | 6. Add the seasonings and balsamic vinegar, and cook about a half hour or more, until the vegetables are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2 -3		sliced	0.0	0.0	0.0	0.0
eggplant	1		peeled cut	-	-	-	-
red bell pepper	1		peeled cut	-	-	-	-
green bell pepper	1		peeled cut	-	-	-	-
yellow bell pepper	1		peeled cut	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic clove	2		chopped	-	-	-	-
tomato juice	1	can	diced	61.934	12.8604	3.0967	1.0565
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
sea salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
italian seasoning	1	teaspoon		-	-	-	-
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.