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| This is a Cooking Light recipe. | |||||
| Ingredients: | |||||
| 1 Medium | Eggplant, halved lengthwise | ||||
| 1 teaspoon | Kosher salt, divided | ||||
| 2 Medium | Zucchini, halved lengthwise | ||||
| 1 Medium | Red Bell Pepper, halved lengthwise | ||||
| 1 Medium | Green Bell Pepper, halved lengthwise | ||||
| 1 Medium | Onion, quartered | ||||
| Cooking Spray | |||||
| 1 Cup | Diced Plum Tomato (about 2) | ||||
| 1 Tablespoon | Extravirgin Olive Oil | ||||
| 2 teaspoons | Italian Herb Mixture | ||||
| 1/4 Teaspoon | Freshly Ground Black Pepper | ||||
| 1 Clove | Garlic, minced | ||||
| Directions: | |||||
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Sprinkle cut sides of eggplant with 3/4 teaspoon salt. Let drain 1 hour. Rinse well; pat dry with paper towels. Prepare grill. Coat eggplant, zucchini, bell peppers, and onion with cooking spray. Place vegetables on a grill rack coated with cooking spray; grill 5 minutes on each side or until tender. Cool. Coarsely chop vegetables, and place in a large bowl. Stir in remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients, stirring until blended. Yield 8 servings (serving size: 1/2 cup) Nutritional Information CALORIES 50(36% from fat); FAT 2g (sat 0.3g,mono 1.3g,poly 0.3g); PROTEIN 1.4g; CHOLESTEROL 0.0mg; CALCIUM 18mg; SODIUM 229mg; FIBER 3.2g; IRON 0.5mg; CARBOHYDRATE 8g |
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