Dry grilled veggies tossed with award-winning olive oil and feta cheese makes an incredible summer side dish.
Course Side Dish
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Servings 4good-sized servings
1medium eggplant*sliced ¼ inch thick
1medium zucchinisliced ¼ inch thick
1red bell peppercut into ½ inch strips
3tablespoonextra virgin olive oil
½teaspooncracked black pepper
Preheat grill to medium.
Lay sliced vegetables on grill and cook until tender and slightly charred on edges, about 3 to 4 minutes per side.
Remove vegetables and let cool 5 minutes. Chop into ½ inch pieces and transfer to a bowl.
Add olive oil, garlic, salt, pepper, and oregano and toss to coat. Sprinkle with feta cheese and toss lightly.
*You can salt the eggplant slices for 30 minutes beforehand to aid cooking and reduce any bitterness.
Serves 4. Each serving has 12 g of carbs and 4 g of fiber. Total NET CARBS = 8 g.186 Calories; 14g Fat (66.3% calories from fat); 5g Protein; 12g Carbohydrate; 4g Dietary Fiber; 17mg Cholesterol; 615mg Sodium.