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Mediterranean Grilled Eggplant & Summer Squash Recipe
|Olive oil||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed with garlic press|
|Zucchini||1 Medium, cut lengthwise into 1/4 inch thick slices|
|Yellow squash||1 Medium, cut lengthwise into 1/4 inch thick slices|
|Eggplant||1 Small, cut lengthwise into 1/4 inch thick slices|
|Chopped fresh mint||2 Tablespoon|
|Crumbled ricotta salata/Feta cheese||1 Ounce|
Serving size: Complete recipe
Calories 861 Calories from Fat 479
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 9.5 g47.7%
Trans Fat 0 g
Cholesterol 19.1 mg6.4%
Sodium 604.9 mg25.2%
Total Carbohydrates 77 g25.5%
Dietary Fiber 30.3 g121.1%
Sugars 40.5 g
Protein 27 g54%
Vitamin A 37% Vitamin C 81.6%
Calcium 20.6% Iron 21.8%
*Based on a 2000 Calorie diet
Brush 1 side of each vegetable slice with some vinaigrette.
Place vegetables on grill over medium heat and cook, turning once and brushing with remaining vinaigrette, until vegetables are browned and tender, 10 to 15 minutes.
Transfer vegetables to large platter as they are done.
Sprinkle with mint and ricotta salata.
Makes 6 accompaniment servings.
Ricotta salata is a white, firm, lightly salted cheese made from sheep's milk.
Look for it in supermarkets, cheese shops, and Italian groceries.