Mediterranean Zucchini and Eggplant
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 305.8
- Total Fat: 24.8 g
- Cholesterol: 16.7 mg
- Sodium: 217.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.2 g
- Protein: 5.5 g
View full nutritional breakdown of Mediterranean Zucchini and Eggplant calories by ingredient
Number of Servings: 4
Ingredients
-
2/3 cup lemon juice
6 tbsp olive oil
3-4 garlic cloves, minced
4 tsp dried oregano
Black pepper to taste
1 Eggplant, sliced lengthwise into 1/4-inch (5 mm) thick strips
2 Zucchini, sliced lengthwise into 1/2-inch (1 cm) thick strips
1 Red Peppers, cut in rings
1/2 cup crumbled feta cheese
Directions
Preheat barbecue to medium and grease grill.
In small bowl, stir together lemon juice, oil, garlic, oregano, salt and pepper toss the eggplant, zucchini and red peppers with liquid. Barbecue, turning frequently, for 5 to 10 minutes or until vegetables are tender. Reserve the extra liquid. Add feta to the liquid and pour over veggies before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user GOODDEED.
In small bowl, stir together lemon juice, oil, garlic, oregano, salt and pepper toss the eggplant, zucchini and red peppers with liquid. Barbecue, turning frequently, for 5 to 10 minutes or until vegetables are tender. Reserve the extra liquid. Add feta to the liquid and pour over veggies before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user GOODDEED.