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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Greek Vegetables

Source: dLife

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

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 14.0 Fat, 2.6 Vegetables, 0.0 Fruits,

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

0.25
0 1/4 cup olive oil 1.0
1 tbsp fresh lemon juice 2.0
2 tsp crushed garlic 1.0
1 tsp oregano leaves 0.25
0 1/4 lb medium green bell peppers 0.25
0 1/4 lb fresh mushrooms 0.25
0 1/4 lb whole eggplant 0.25
0 1/4 lb Squash, summer, fresh, medium, FDA 0.25
0 1/4 lb medium onions

Directions

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.
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.