Marinated Vegetables
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 152.8
- Total Fat: 10.4 g
- Cholesterol: 9.2 mg
- Sodium: 173.0 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.2 g
- Protein: 3.5 g
View full nutritional breakdown of Marinated Vegetables calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb eggplant
4 bell peppers, whatever color you like
1.5 lb zucchini (about 3 long ones)
spray olive oil
Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 chopped garlic cloves
1 TBSP anchovy paste (or two minced anchovy fillets)
1 TBSP minced mint, thyme or oregano
Directions
Cut eggplant in 1/2 inch thick slices and cover with salt water (1/4 cup salt per 2 quarts). Put plate on top of bowl to hold slices down. allow to soak for 1 - 2 hours
cup peppers in 1/2 and zucchinis diagonally
Heat up grill or broiler and grill/broil vegetables - eggplant and zucchini 10-18 minutes each side, peppers 5-8 minutes each side.
slice or cut grilled vegetables and put in container with marinade.
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNATION.
cup peppers in 1/2 and zucchinis diagonally
Heat up grill or broiler and grill/broil vegetables - eggplant and zucchini 10-18 minutes each side, peppers 5-8 minutes each side.
slice or cut grilled vegetables and put in container with marinade.
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNATION.