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Greek Vegetables with Lemon and Garlic
Source: dLife

A variety of vegetables grilled with a lemon and garlic dressing.

Prep Time: 12 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 142.0
Total Carbs 16.7 g
Dietary Fiber 7.1 g
Sugars 7.1 g
Total Fat 7.5 g
Saturated Fat 1.0 g
Unsaturated Fat 0.9 g
Potassium 717.9 mg
Protein 4.1 g
Sodium 15.1 mg
Dietary Exchanges
1 1/2 Fat , 3 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  whole eggplant
1 each  medium red bell peppers
1 each  chopped green bell peppers
1 each  small onions
10 each  fresh mushrooms (med)
2 each  medium garlic cloves
2 tbsp  olive oil
1 tbsp  fresh lemon juice
1 each  small tomato
1 each  small cucumber, peeled
1 each  cooking spray
  1. To prepare, clean the eggplant and peppers and chop into 1/2 -inch thick slices.
  2. Peel the onion and cut into 1/4 inch thick slices. Clean the mushrooms and slice thinly.
  3. Lightly coat the grill with cooking spray and preheat for 5 minutes. Grill the eggplant, peppers, and onion for 3 minutes.
  4. Add the mushrooms and garlic and sprinkle with the olive oil and lemon juice. Grill for 5 minutes or until vegetables are tender.
  5. Place in a serving bowl, top with the chopped tomato and cucumber and mix lightly.

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