Crisp Cooked Vegetable Appetizer
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
Number of Servings: 4
Ingredients
-
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
Dressing:
Olive Oil, 3 tbsp
*Lemon Juice, 1 fl oz
Parsley, 2 tbsp
Salt, 1 dash
Pepper, black, 1 dash
Directions
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.
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.