Grilled Mediterranean Eggplant
2 large red
bell peppers, cut in wedges, stems and seeds removed
Coat bell peppers and sliced eggplant with olive oil or spray with cooking oil spray. Grill; arrange on a platter. Top red wine vinegar, fresh oregano and crumbled feta. Season to taste with salt and pepper.
Per Serving: 101 Calories; 6g Fat 2g Saturated Fat; (46.9% calories from fat); 3g Protein; 11g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 109mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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