Sprinkle eggplant with half of salt & let stand 30 minutes.
Stir together olive oil,garlic,Thyme,pepper & remaining salt.Let stand 20 minutes.
Rinse eggplant, pat dry.
Preheat grill to 300/350(medium)
Combine tne vegetables in olive oil (except tomatoes) in grill wok or basket,stirring occasionally 15 minutes.Stir in tomatoes. Grill 3 min more.
Garnish with fresh basil, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1172.1mg||40 %|
|Potassium 517.9mg||14 %|
|Total Carbohydrate 12.1g||4 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 6.2g|
|Protein 2.4g||3 %|
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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: 69
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