These vegetables are good enough to be a meal all by themselves. They also make an excellent side dish for grilled meat or added to sandwiches, wraps, and pasta.
- 1 medium eggplant
- 1 small summer squash
- 1 each red and green bell pepper
- 1 medium onion
- 20 medium mushrooms
- 1/4 cup/60 mL olive oil
- 1/4 cup/60 mL lemon juice
- 2 cloves garlic, minced
- 1 tablespoon/15 mL fresh oregano leaves, chopped
- 1 teaspoon/5 mL sea salt (use less if preferred)
- 1 teaspoon/5 mL fresh thyme leaves or 1/2 teaspoon/2.5 mL dried thyme
Wash vegetables. Mix olive oil, lemon juice, garlic, salt, thyme oregano together in a large plastic or glass bowl. Slice eggplant into 1/2 inch thick circles. Cut squash in half lengthwise. Cut peppers into small squares. Cut onions into wedges. Toss vegetables with oil mixture. Coat evenly. Let sit for 10 minutes.
Preheat grill. Place everything on hot grill grate and cook 10-20 minutes brushing remaining oil mixture over the vegetables every few minutes and turning to cook evenly.
Remove vegetables from grill once they are tender. Serve on a platter with feta cheese and olives for an appetizer, or as a side dish to grilled meats.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||1 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||6 g|