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Recipe by:
Randy Pollak
Courtesy of Sustainable Table ® Ingredients:
1 small eggplant - peeled and sliced
1 green bell pepper - halved lengthwise
1 large Vidalia onion - halved
2 Tbs extra virgin olive oil
1 tbsp chopped fresh basil
2 whole plum tomatoes - halved
Salt - to taste
Pepper - to taste Special Equipment:
Grill Directions:
Brush vegetables with olive oil and place on grill. Cook on both sides until marked by grill and softened. Remove from grill and cut into bite-sized pieces. Place in bowl and toss with additional olive oil and basil. Season with salt and pepper. Notes:
Per Serving (excluding unknown items): 114 Calories; 7g Fat (52.4% calories from fat); 2g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 2 ½ Vegetable; 1 ½ Fat. Recipe Number 261 added on 2008-06-07
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