Try this Grilled Tossed Vegetables recipe, or contribute your own.
Suggest a better description1. Peel and cube eggplant to make about 6 cups. Mix with the chopped green pepper and chopped onion. 2. Cut 3 pieces of heavy-duty foil about 12 x 18 inches. Divide the eggplant mixture evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with basil, or if preferred use chopped fresh basil. Close foil tightly. 3. Place foil packs on grill 3-4 inches from heat; cook for about 35 minutes. 4. Chop tomato and place on another piece of foil. Close foil and place on grill the last 15 minutes of eggplant cooking time. 5. Remove vegetables from foil; blend together in large bowl. Season to taste with salt and black pepper. Serving Ideas : Serve with meat or poultry. Good vegetarian dish also. Recipe by: Jo Anne Merrill
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Serving Size: 1 Serving (89g) | ||
Recipe Makes: 4 servings | ||
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Calories: 22 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.2mg | 0 % | |
Potassium 187.2mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.8g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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