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Ingredientes
- 1 x Summer Zucchini
- 2 x leeks, halved and cleaned
- 1 x yellow pepper
- 1 x orange pepper
- 1 x red pepper
- 2 Tbsp. , plus 1 Tbsp. of extra virgin extra virgin olive oil
- 4 clv garlic
- 1/2 c. chicken stock (125ml)
- 1/2 c. sliced, pitted Kalmata olives (125ml)
- 1 c. feta cheese (250ml)
- 1 c. crushed tomatoes (250ml)
- 1 tsp freshly minced oregano (5ml)
- 1 tsp freshly minced basil (5ml)
- 1 x salt and Pepper to taste
Direcciones
- Preheat grill to medium high - approximately 375 F (175 C)
- Cut the vegetables in to large equal sized portions and place in a large bowl. Drizzle with extra virgin olive oil and toss to coat. Add in oregano and basil and toss lightly again. Season with salt and pepper.
- Oil the grill lightly with vegetable oil. Place the vegetables on the grill and grill for approximately 2 min per side. If the grill begins to flare, shift the vegetables away from the flame so they don't burn. Vegetables should be lightly browned but still slightly crisp.
- Remove the vegetables and allow to cold. Cut the cooled vegetables into bite sized pcs.
- Meanwhile add in the remaining Tbsp. of oil to a large skillet over medium heat. Add in garlic and saute/fry for 1 minute. Add in the cut up grilled vegetables. Stir in the tomatoes and chicken stock and simmer till the mix thickens and the vegetables are tender - approximately 15 min. Add in the olives and crumble feta on top. Serve with crusty bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 48 | 60% |
| Total Fat 5.46g | 7% |
| Saturated Fat 3.76g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 312mg | 13% |
| Potassium 131mg | 4% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.36g | 2% |
| Protein 4.25g | 7% |
