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Ingredientes
- 1 sm Eggplant
- 1 x Green and golden brown zucchini, thinly sliced
- 8 ounce Italian green beans,trimmed
- 8 ounce Asparagus, trimmed
- 1 x Red and yellow tomato,sliced
- 1 x Sweet green pepper, sliced into rounds (optional) Fresh basil and oregano Fresh peas
- 2/3 c. Extra virgin olive oil
- 1/4 c. Red wine vinegar
- 3 Tbsp. Minced fresh oregano
- 2 Tbsp. Fresh basil
- 1 Tbsp. Dijon mustard
- 3 cl Garlic, chopped
- 1/2 tsp Each salt and pepper
Direcciones
- (DRESSING): In small bowl, whisk together oil, vinegar, minced oregano and basil, mustard, garlic, salt and pepper.
- Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 min and eggplant for 10 to 15 min, basting with dressing and turning occasionally, or possibly till vegetables are tender.
- Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 min or possibly till tender-crisp. With slotted spoon or possibly tongs, remove to colander; refresh under cool water and drain well.
- Add in asparagus to pot. Cook for about 3 min or possibly till tender-crisp; drain and refresh under cool water. Drain again.
- Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 219 | 72% |
| Total Fat 24.87g | 31% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 239mg | 10% |
| Potassium 557mg | 16% |
| Total Carbs 17.82g | 5% |
| Dietary Fiber 7.7g | 26% |
| Sugars 2.86g | 2% |
| Protein 4.96g | 8% |
