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Nutrition Facts
Serving Size 388 g
(Approx. 4 Servings)
Amount Per Serving
Calories 200 Calories From Fat 15
% Daily Value*
Total Fat 1.5 g 2%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 130 mg 5%
Total Carbohydrate 37 g 12%
Dietary Fiber 9 g 36%
Sugars 20 g
Protein 8 g
Vitamin A 60% Iron 4%
Vitamin C 25% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Ratatouille Salad

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

12 Oz H‑E‑B Select Grilled Zucchini, Cooked according to package directions
12 Oz H‑E‑B Select Grilled Eggplant, cooked according to package directions
12 Oz H‑E‑B Select Grilled Red & Yellow Peppers, cooked according to package directions
1 Pt cherry tomatoes, halved
4 Tbsp Fini Reduction of Balsamic Vinegar
5 Oz H-E-B Baby Spring Mix
1/4 cup(s) basil, torn
4 Tbsp Parmesan cheese, shredded
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Chop zucchini, eggplant, and peppers and place in a large bowl with tomatoes and drizzle with balsamic reduction.
Fill four bowls with mixed greens, top with veggie mixture and garnish with basil and Parmesan cheese.


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