Try this Summer Vegetable Napoleons recipe, or contribute your own.
Suggest a better descriptionHeat a flat grill. Brush lightly with olive oil and lay on zucchini. Let brown one side and then flip. Continue with the eggplant and the tomatoes.
Mix together pureed garlic and the cumin with the mustard forming a thin paste. (Or use pesto, flavored mayo, or other paste.)
Arrange on a large latter with pasted spread on all with sprinkle of salt and cumin or build them in stacks, layering the paste between each vegetable, and drizzle the stack with olive oil before serving.
To puree garlic, take at least 4 large cloves on a small plate squeeze lemon juice and pinch of salt. Take a fork with the prongs flat on the plate and scrape it back and forth on the garlic clove with the tip of the prongs. This will produce a fine puree that will be lightly cure by the acid of the lemon juice, ideal for cold sauces and salad dressings.
Will need to triple the mustard sauce if using.
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 32 | ||
Calories from Fat: 4 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.5mg | 2 % | |
Potassium 455.4mg | 12 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 4.5g | ||
Protein 2g | 3 % | |
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: 32
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