Nutritional Info

Nutrition Facts

Serving Size 1 (316g)

Calories 592
Calories from Fat 43 (7%)
Amount Per Serving %DIV
Total Fat 4.8g 7%
Saturated Fat 2g 10%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 10mg 3%
Sodium 400.3mg 17%
Potassium 454mg 10%
Total Carbohydrate 112.5g 38%
Dietary Fiber 3.2g 13%
Sugars 9.7g
Protein 22.1g 44%

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Recipe Description
Grilled vegetables make appetizing tapas. Charcoal grilling gives eggplant and peppers a nice smoky flavor, but they can be cooked under the broiler as well. Serve on a platter, or layer a piece or two on a slice of toasted bread and top with a little bit of cheese.
Prep time
15 min
Cook time
40 min
Ready In
55 min

Ingredients

Serves Tool

Serves To:USMetric
1   medium eggplant or 4-5 asian eggplants, trimmed and cut into 1/4 inch inch slices
2   portobello mushrooms, stem and gills removed
1   large red onion, cut into 1/2 inch slices
8   green onions, trimmed to include 3 to 4 inches of green top
4   zucchini or yellow squash, trimmed and cut into 1/4 inch slices
1/4 Cup(c)  full flavored olive oil, divided
1 Pinch(pn)  salt, to taste
2 Teaspoon(t)  sherry wine vinegar
1   large ripe tomato, peeled, seeded and chopped
1 Pinch(pn)  black pepper, freshly ground, to taste
3   red or yellow bell peppers

Preparation

When ready to grill, place peppers over hottest area and char on all sides. Remove peppers and wrap in foil to steam for a few minutes before peeling. Brush eggplant mushrooms, onions and squash slices generously with olive oil. Grill vegetables over medium heat until nicely browned and tender. Depending on heat source, eggplant slices will take about 10 to 12 minutes, onions 15 to 20 minutes, green onions and squash 8 to 10 minutes. Remove vegetables as they are cooked. Peel and seed peppers and cut into thin strips or 1 inch squares. Place in a serving bowl. Cut grilled vegetables into strips or squares and add to pepper. Season with salt and pepper. Add remaining olive oil, vinegar and tomato pieces and toss to mix well. Serve warm or at room temperature.

Additional notes

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