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Grilled Greek Vegetables
Source: dLife

Grilled vegetables with garlic, lemon juice, and olive oil.

Rating:
Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 193.0
Total Carbs 15.7 g
Dietary Fiber 7.5 g
Sugars 7.5 g
Total Fat 14.0 g
Saturated Fat 1.9 g
Unsaturated Fat 1.6 g
Potassium 601.5 mg
Protein 3.3 g
Sodium 7.0 mg
Dietary Exchanges
3 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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Servings
Ingredients

0 1/4 cup  olive oil
1 tbsp  fresh lemon juice
2 tsp  crushed garlic
1 tsp  oregano leaves
0 1/4 lb  medium green bell peppers
0 1/4 lb  fresh mushrooms
0 1/4 lb  whole eggplant
0 1/4 lb  Squash, summer, fresh, medium, FDA
0 1/4 lb  medium onions
Directions
  1. Combine oil, lemon juice, garlic, and oregano in large bowl. Slice eggplant into 1/2-inch-thick rounds. Cut small squash lengthwise into halves; cut large squash into 1/2-inch thick pieces. Cut bell peppers into large chunks. Cut onions into wedges or thick slices.
  2. Toss vegetables with oil mixture to coat. Place vegetables in single layer on grid; reserve remaining oil mixture. Grill on covered grill 10 to 20 minutes or until tender, turning once and basting with remaining oil mixture.

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