Greek Vegetables With Lemon & Garlic Recipe
Ingredients
| Eggplant | 1 Small | |
| Pepper red | 1 , seeded | |
| Green pepper | To Taste, seeded | |
| White onion | 1 Small | |
| Mushrooms | 10 | |
| Garlic | 2 Clove (10 gm), finley minced | |
| Olive oil | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Tomato | 1 Small, chopped | |
| Cucumber | 1 Small, peeled and chopped | |
| Non fat cooking spray | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 160 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 10.7 mg0.4%
Total Carbohydrates 15 g4.9%
Dietary Fiber 5 g20.1%
Sugars 6.4 g
Protein 3 g6.8%
Vitamin A 24.4% Vitamin C 85.7%
Calcium 2.8% Iron 4.5%
*Based on a 2000 Calorie diet
Directions
Peel the onion and cut into 1/4 inch thick slices.
Clean the mushrooms and slice thinly.
Lightly coat the grill with cooking spray and preheat for 5 minutes.
Grill the eggplant, peppers and onion for 3 minutes.
Add the mushrooms and garlic and sprinkle with the olive oil and lemon juice.
Grill for 5 minutes, or until vegetables are tender-crisp.
Place in a serving bowl, top with the chopped tomato and cucumber and mix lightly.
Chef
