Roasted Zucchini and Red Pepper

veganvegetarian

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Nutrition

Calories: 21
Fat: 0.8g
Carbs: 3.2g
Protein: 0.8g

Serving 3 oz · 21 cal

1 servings per container

Total Fat: 0.8g
Total Carbohydrate: 3.2g · 2%
Saturated Fat: 0g
Dietary Fiber: 1g · 3%
Trans Fat: 0g
Total Sugars: 1.6g
Cholesterol: 0mg
Added Sugars: 0g · 0%
Sodium: 55.8mg · 4%
Protein: 0.8g
Iron: 0.6mg · 3%
Vitamin C: 17.7mg · 20%
Vitamin A - RE: 0mcg · 0%
Calcium: 11.5mg · 1%
Trans Fatty Acid: 0g
Carbohydrates: 3.2g · 2%
Insoluble Fiber: 0g
Potassium: 23.5mg · 1%
Soluble Fiber: 0g

Ingredients

Zucchini, Red Pepper 25# CS, Olive Blend Shortening (75% Canola Oil 25% Extra Virgin Olive Oil), Garlic Peeled , Kosher Salt (Salt), White Ground Pepper (White Pepepr)

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History

Served 10 days in the last year · First served Fri, Oct 2

Fri, Oct 16
251 North (Lunch, Dinner)
Thu, Oct 15
251 North (Dinner)
Wed, Oct 14
251 North (Dinner)
Mon, Oct 12
251 North (Lunch)
Fri, Oct 9
251 North (Lunch, Dinner)
Thu, Oct 8
251 North (Dinner)
Wed, Oct 7
251 North (Lunch, Dinner)
Mon, Oct 5
251 North (Lunch), South Campus (Lunch)
Sat, Oct 3
South Campus (Dinner)
Fri, Oct 2
251 North (Lunch, Dinner)