- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
20 minutes
Prep: 10 minutes
Cook: 10 minutes
21 calories per serving view nutrition facts
4 servings
suggest servings
Be the first to add a photo of this recipe!
| 2 | small | aubergine | |
| 3 | each | courgettes | |
| 1 | each | sweet yellow bell peppers | de seeded |
| 1 | each | sweet red bell pepper | de seeded |
| 15 | ml | olive oil | |
| 15 | ml | white wine vinegar | |
| 1 | clove | garlic | crushed |
| 5 | ml | oregano | fresh |
| 1 | x | black pepper | ground |
Cut the aubergine into quarter inch slices.
Cut the courgettes diagonally into 1 cm half inch slices.
Cut the peppers into large slices. Mix the oil, vinegar, garlic, oregano and black pepper in a large bowl.
Add the vegetables.
Cover with the mixture and leave to marinade for at least one hour.
Cook the vegetables on a barbecue or under a hot grill until just tender, basting frequently.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 20% | Vitamin C | 206% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
If you have your own dipping tools and cups, this chart will come in handy! Follow the chart to create a huge rainbow of colors....
Very rich and yummy, hard to eat just one! mmm mmm mmm!!! I found this recipe calls for a little too much oats so I used a little less to make them real good and sticky!
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
