Grilled Eggplant, Tomato, Zucchini & Squash S
Description
This International main features Eggplant, sliced in. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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circles 1 Zucchini, sliced on the -bias 1 Yellow squash, sliced on -the bias 1 Beefsteak tomato; sliced 1/4 c Shredded Gouda cheese 1/2 c Whole-wheat bread crumbs, -seasoned 2 Egg whites, lightly beaten 2 tb Balsamic vinegar 1 Roasted red pepper, -julienned
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Slice the vegetables 1/4-inch thick.
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Clean and slice eggplant.
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Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs.
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Bake at 350 degrees for 15-20 minutes or until soft.
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Wash and slice remaining vegetables.
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Pat dry and grill or steam zucchini and yellow squash.
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Place in a bowl, sprinkle with vinegar and cover for 10 minutes.
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To assemble: place Reggplant crustS on bottom.
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Layer with zucchini, squash, and tomato slices.
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Sprinkle with cheese and reheat to melt.
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Serve with optional red pepper stripes on top and Pearl Barley Salad (recipe follows)
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3.1kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.4mg1%
- Total Carbohydrate 0.7g1%
- Dietary Fiber 0.4g2%
- Sugars 0.4g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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