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Greek Vegetables With Lemon & Garlic Recipe
|Pepper red||1 , seeded|
|Green pepper||To Taste, seeded|
|White onion||1 Small|
|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|
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
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.