Crisp Cooked Vegetable Appetizer

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 243.0
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.4 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 3.0 g

View full nutritional breakdown of Crisp Cooked Vegetable Appetizer calories by ingredient
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Number of Servings: 4


    Onions, raw, .25 cup, chopped
    Garlic, 2 cloves
    Olive Oil, 2 tbsp
    Paprika, 1 tbsp
    Pepper, red or cayenne, .25 tsp
    Eggplant, fresh, 2 cup, cubes
    Summer squash, 2 cup, chopped
    Green Peppers (bell peppers), 1 cup, chopped
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Romaine Lettuce (salad), 0.5 cup, shredded

    Olive Oil, 3 tbsp
    *Lemon Juice, 1 fl oz
    Parsley, 2 tbsp
    Salt, 1 dash
    Pepper, black, 1 dash


Saute onions and garlic in olive oil , adding paprika and cayenne after a few minutes. Continue the saute for about 5 minutes until onions are tender. All the eggplant and squash and cook, covered, for about 10 minutes, stirring occasionally. Mix in the peppers and tomatoes and cook until all veggies are tender but still firm. Drain and set aside.

For dressing, mix olive oil, lemon juice, half of parsley and salt and pepper. Prepare bed of lettuce, mound veggies on top, drizzle dressing over salad and dress with parsley. Serve hot or room temperture.

Number of Servings: 4

Recipe submitted by SparkPeople user SPIDERSUNSHINE.


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