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Ingredientes
- 1 x sliced Italian eggplant
- 1 x sliced Japanese eggplant
- 1 x sliced zucchini
- 1 x sliced red onion
- 1 x block smoked gruyere cheese, sliced into 1/4-inch slices Marinade
- 1/4 c. balsamic vinegar
- 1/2 c. extra virgin olive oil
- 1 Tbsp. garlic
- 3 Tbsp. parsley, finely, minced
- 1 pch salt
- 1 pch pepper Pine Nut Vinaigrette extra virgin olive oil red wine vinegar pine nuts fresh mint salt pepper lemon, juice
Direcciones
- Place vegetables in bowl, cover with marinade ingredients, let stand for 5-10 min.
- Grill slices for 3-4 min.
- Remove and let cold.
- Start the stacking with a slice of Italian eggplant followed by a slice of cheese, onion, three slices of Japanese eggplant and 3-4 slices of zucchini.
- Return to grill on top rack that is covered with foil.
- Bake for 4-6 min.
- Pine Nut Vinaigrette:Drizzle vinaigrette over vegetables.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 240 | |
| Calories from Fat 175 | 73% |
| Total Fat 19.86g | 25% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 55mg | 2% |
| Potassium 452mg | 13% |
| Total Carbs 13.93g | 4% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.4g | 5% |
| Protein 3.57g | 6% |
