RECIPE
Grilled vegetables and mozzarella
The flavor of vegetables and tender mozzarella make this dish a favorite one
4
K Cals
174
An easy recipe uses a variety of ingredients. Simply pop the oiled vegetables into the hot oven and they’ll ‘grill’ in a few minutes, allowing excess moisture in the vegetables to evaporate. Feel free to change it up with different vegetables.
Carbohydrates 15 g
Dietary Fiber 3.6 g
Fat- total 9 g
Saturated Fat 3.7 g
Mono Fat 4 g
Poly Fat 1.3 g
Cholesterol 15 mg
Preparation Time: 15 min.
Cooking Time: 55 min.
Servings: 4
Cooking Time: 55 min.
Servings: 4
Nutritional Information
(Amount per serving)
Protein 11 gCarbohydrates 15 g
Dietary Fiber 3.6 g
Fat- total 9 g
Saturated Fat 3.7 g
Mono Fat 4 g
Poly Fat 1.3 g
Cholesterol 15 mg
INGREDIENTS
2 tomatoes or 12 cherry tomatoes
2 eggplants
2 zucchinis (courgette)
4 Portobello mushrooms
2 yellow or red bell peppers
2 balls fresh mozzarella cheese, water packed, thinly sliced (120 g or 4 oz.)
3 garlic cloves, chopped
fresh basil, chopped
oregano
salt
pepper
1 tablespoon olive oil
2 eggplants
2 zucchinis (courgette)
4 Portobello mushrooms
2 yellow or red bell peppers
2 balls fresh mozzarella cheese, water packed, thinly sliced (120 g or 4 oz.)
3 garlic cloves, chopped
fresh basil, chopped
oregano
salt
pepper
1 tablespoon olive oil
PREPARATION
Wash all vegetables and cut them up lengthwise into strips.
Chop the aubergine and courgette, salt them and place them in a covered bowl for thirty minutes to an hour prior to cooking so that they draw out all of their water. Drain the vegetables through a colander or sieve and pat them as dry as possible with a kitchen towel.
The aubergine and courgette should be chopped and added into a bowl with salt as described above. When this process is almost completed, preheat the oven to 220C/425F, slice the garlic cloves and quarter and separate the red onion into leaves. The cherry tomatoes should be uncut.
When the aubergine and courgette have been drained and dried, all the ingredients should be placed in a deep baking tray, liberally drizzled with olive oil, seasoned with black pepper and mixed gently together with a wooden spoon. Note that enough salt should now come from the aubergine and courgette to season the rest of the ingredients.
The tray should be placed in to the oven for 30 to 40 minutes.
When the vegetables are ready, remove and place them in a large serving bowl and add the fresh mozzarella
cheese (to be broken by hand). Stir the mix along with the torn basil leaves. The dish is now ready to serve.
Chop the aubergine and courgette, salt them and place them in a covered bowl for thirty minutes to an hour prior to cooking so that they draw out all of their water. Drain the vegetables through a colander or sieve and pat them as dry as possible with a kitchen towel.
The aubergine and courgette should be chopped and added into a bowl with salt as described above. When this process is almost completed, preheat the oven to 220C/425F, slice the garlic cloves and quarter and separate the red onion into leaves. The cherry tomatoes should be uncut.
When the aubergine and courgette have been drained and dried, all the ingredients should be placed in a deep baking tray, liberally drizzled with olive oil, seasoned with black pepper and mixed gently together with a wooden spoon. Note that enough salt should now come from the aubergine and courgette to season the rest of the ingredients.
The tray should be placed in to the oven for 30 to 40 minutes.
When the vegetables are ready, remove and place them in a large serving bowl and add the fresh mozzarella
cheese (to be broken by hand). Stir the mix along with the torn basil leaves. The dish is now ready to serve.
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