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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 350.4
  • Total Fat: 20.1 g
  • Cholesterol: 14.7 mg
  • Sodium: 832.2 mg
  • Total Carbs: 25.8 g
  • Dietary Fiber: 6.2 g
  • Protein: 19.4 g

View full nutritional breakdown of Grilled Vegetable Parmesan calories by ingredient
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Grilled Vegetable Parmesan

Submitted by: SKINAGAINSTEEL

Introduction

Delicious Italian vegetarian dish. You can cut down the calories and fat even more by using canola oil spray on your vegetables before grilling instead of extra virgin olive oil.

Note: This recipe is based loosely on Giada De Laurentiis's "Vegetable Parmesan." I made many substitutions, and so can you! Be creative and use whatever vegetables you like or have on hand.
Delicious Italian vegetarian dish. You can cut down the calories and fat even more by using canola oil spray on your vegetables before grilling instead of extra virgin olive oil.

Note: This recipe is based loosely on Giada De Laurentiis's "Vegetable Parmesan." I made many substitutions, and so can you! Be creative and use whatever vegetables you like or have on hand.

Number of Servings: 4

Ingredients

    - Canola oil, for spraying dish
    - Approx. 4 tbsp extra virgin olive oil, for drizzling
    - 1 medium eggplant (peeled or unpeeled), cut into 1/4 inch slices
    - 1 red bell pepper, cut into four flat pieces
    - 1 medium zucchini, cut into long 1/4 inch slices
    - 1 medium onion, cut into 1/4 inch slices
    - 1 1/4 cups marinara sauce
    - 1 1/2 cups fat-free shredded mozzarella cheese
    - 8 tbsp shredded parmesan cheese
    - 1 slice whole-wheat bread
    - Salt and pepper, to taste

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Directions

Preheat an outdoor grill or use a grill pan over medium-high heat. Preheat the oven to 375 degrees. Spray a 9x9 baking dish with canola oil. Use a food processor or blender to grind half a piece of bread into approximately a half cup of bread crumbs.

Drizzle the eggplant, red pepper, zucchini, and onion slices with olive oil and season with salt and pepper. Grill the vegetables for approximately four minutes on each side until you see nice grill marks and the vegetables are softened.

Spoon 1/3 of the marinara sauce on the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1/3 of the mozzarella cheese and 1/3 of the parmesan cheese. Arrange the red peppers and a few strips of zucchini on top, and spoon another 1/3 of the sauce on top, followed by 1/3 of the mozzarella and 1/3 of the parmesan. Arrange the remaining zucchini and the onions on top, cover with the remaining sauce, and sprinkle with the remaining cheese. Sprinkle the bread crumbs over the cheese and drizzle with olive oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes.

Remove from the oven and cool for 10 minutes before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SKINAGAINSTEEL.






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