Roasted Mushroom, Peppers, Eggplant and Feta Cheese ed 1
SIDES
Keeps refridgerated for - Days
Hack 1
Prepare every 3 days
Hack 2
Use in omelettes & wraps.
Servings:
1
Prep Time:
10 min
Serving Size:
8 cups
Cooking Time:
10 min
Keeps refridgerated for - Days
Hack 1
Hack 2
Servings:
1
Prep Time:
10 min
Serving Size:
8 cups
Cooking Time:
10 min
Prepare every 3 days
Use in omelettes & wraps.
Ingredients
1 whole red pepper seeded and cut into chunks
1 cup quartered fresh button mushrooms
4 tablespoon Basic Creamy Balsamic Vinaigrette
1 cup 1/4 inch sliced eggplant
3 ounces feta cheese, crumbled
1/8 teaspoon salt
*Basic Balsamic
1 tablespoon Balsamic vinegar (dark or white)
¼ teaspoon Honey or sugar substitute
4 tablespoons Greek Yogurt (pg. 39)
1 tablespoon Olive oil
pinch of salt & pepper
Low Fat Yogurt
1 cup strained yogurt or Greek yogurt, plain unsweetened
½ cup white wine
15 basil leaves
3 thyme sprigs
Method
Preheat oven to broil (500°F)
Cut broccoli and cauliflower into 1 to 1½ inches, approximately. Slice the broccoli stems and add too. Cut each bell pepper in 8 pieces; remove pepper seeds and inner white part of the peppers.
Cut the eggplant into slices 1/4 to 1/2 inch long or wide depending on your preference. Add 1 teaspoon salt, set aside 5-10 minutes, rinse with water and dry with paper towels.
Place all vegetables in a bowl and add the garlic, the herbs, salt, pepper and mix. Sprinkle olive oil and mix again. Tranfer to one or two baking sheets arranging them in one layer.
Pour 3 tablespoons water over broccoli and cauliflower. Bake for 10 minutes on the highest oven rack, which should be very close, 10 cm. approx. or 2 to 3 inches from your heat coil.
Chef Pachi
