Grilled Eggplant, Tomato, Zucchini And Squash S Recipe

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Servings: 1

Ingredients

Cost per recipe $5.89 view details
  • 1 x Eggplant, sliced in circles
  • 1 x Zucchini, sliced on the bias
  • 1 x Yellow squash, sliced on the bias
  • 1 x Beefsteak tomato, sliced
  • 1/4 c. Shredded Gouda cheese
  • 1/2 c. Whole-wheat bread crumbs, seasoned
  • 2 x Egg whites, lightly beaten
  • 2 Tbsp. Balsamic vinegar
  • 1 x Roasted red pepper, julienned

Directions

  1. Slice the vegetables 1/4-inch thick. Clean and slice eggplant. Place in lightly beaten egg whites, then dredge in whole-wheat bread crumbs. Bake at 350 degrees for 15-20 min or possibly till soft. Wash and slice remaining vegetables. Pat dry and grill or possibly steam zucchini and yellow squash. Place in a bowl, sprinkle with vinegar and cover for 10 min. To assemble: place Reggplant crustS on bottom. Layer with zucchini, squash, and tomato slices.
  2. Sprinkle with cheese and reheat to heat. Serve with optional red pepper stripes on top and Pearl Barley Salad (recipe follows).
  3. Makes 4 servings.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1265g
Calories 487  
Calories from Fat 161 33%
Total Fat 18.41g 23%
Saturated Fat 10.84g 43%
Trans Fat 0.0g  
Cholesterol 67mg 22%
Sodium 531mg 22%
Potassium 2874mg 82%
Total Carbs 63.93g 17%
Dietary Fiber 29.7g 99%
Sugars 32.31g 22%
Protein 27.37g 44%
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