|Nutritional Guidelines (per serving)|
|Servings: Serves 4 to 6 as a side dish|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 olive oil
- 1/4 cup lemon juice
- 2 cloves garlic (minced)
- 1 tablespoon fresh oregano leaves (chopped)
- 1 teaspoon sea salt (use less if preferred)
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried thyme)
Gather the ingredients.
Mix olive oil, lemon juice, garlic, salt, thyme, and 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.
Place everything on the hot grill grate. Cook 10 to 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.