Try this Grilled Vegetables & Tomato Bread recipe, or contribute your own.
Suggest a better descriptionCoat onion and garlic with oil and cook over medium-hot grill slowly for 5 to 10 minutes, turning garlic often. Continue to cook while grilling vegetables.
Cut eggplant into thick slice or in half lengthwise--salt and place in a colander to drain for 20 minutes. Coat vegetables with oil and grill a few minutes on each side until veggies are seared and brown. Slice bread and brush with oil. Grill until brown on both sides. Cut tomato in half and rub over one side of hot bread. Arrange grilled veggies, bread, onion, and garlic on top of arugula and serve.
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Serving Size: 1 Recipe (1989g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1362 | ||
Calories from Fat: 83 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 2263.5mg | 78 % | |
Potassium 4397.5mg | 116 % | |
Total Carbohydrate 277.9g | 82 % | |
Dietary Fiber 39.4g | 158 % | |
Sugars, other 238.5g | ||
Protein 59.3g | 85 % | |
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: 1362
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