- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
5 hours
Prep: 30 minutes
Cook: 30 minutes
227 calories per serving view nutrition facts
6 servings
suggest servings
Be the first to add a photo of this recipe!
| 1 | large | eggplant | 10 oz |
| 1 | each | sweet red bell pepper | |
| 1 | each | sweet yellow bell peppers | |
| 2 | each | zucchini | |
| 1 | each | red onion | |
| 12 | each | mushrooms | |
| 1 | each | tomato | chopped |
| 1/3 | cup | black olives | slivered, dressing |
| Dressing | |||
| 1/4 | cup | balsamic vinegar | or red wine vinegar |
| 1 | tablespoon | dijon mustard | |
| 2 | each | garlic cloves | minced |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | black pepper | |
| 1/3 | cup | basil | chopped |
| 1/2 | cup | olive oil | |
Cut eggplant into 1-inch thick slices.
In colander, layer eggplant, sprinkling each layer lightly with salt.
Let drain for 30 minutes.
Meanwhile, grill red and yellow peppers on greased grill over medium-high heat, turning often, for 10 minutes or until roasted.
Let cool.
Peel, seed and cut into 1-inch squares.
Place in large bowl.
Cut zucchini and onion into 1/2-inch thick slices; set aside separately.
Trim ends of muchroom stems.
Rinse eggplant under cold water; pat thoroughly dry.
Lightly brush vegetables with oil.
Grill mushrooms and onion, turning occasionally, for 8-10 minutes.
Grill zucchini and eggplant for 10 minutes or until tender-crisp.
Halve zucchini, quarter onions and cube eggplant slices; add to peppers along with mushrooms.
Dressing: in bowl, whisk together vinegar, mustard, garlic, salt and pepper; whisk in basil, then oil in steady stream.
Pour over vegetables, tossing gently to coat.
Refrigerate for at least 4 hours or up to 8 hours.
Bring to room temperature before serving.
Garnish with tomato and olives.
| % Daily Value* | |
| Total Fat 19.0g | 29% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 243mg | 10% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 3.0g | 11% |
| Sugars 8.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 20% | Vitamin C | 167% | |
| Calcium | 4% | Iron | 6% |
* 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.
As one of the more well-known fruits around Christmas time, the cranberry can be found in almost anything. Cakes, sauces, tarts and even ginger ale become festive once winter has arrived and cranberries are in season....
Turned out very fluffy, hot out of the oven I ate about 5 of them right away. Lightly warm spiced with sweetness from the sweet potato. You won't find these in any store.
A delightful gourmet recipe brought to you by Real Food Direct
