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Roasted Mushroom, Peppers, Eggplant and Feta Cheese ed 1
Chef Pachi
Roasted Mushroom, Peppers, Eggplant and Feta Cheese ed 1
Roasted Mushroom, Peppers, Eggplant and Feta Cheese ed 1
Roasted Mushroom, Peppers, Eggplant and Feta Cheese ed 1
Keeps refridgerated for - 4 Days
Hack 1
Prepare every 3 days
Hack 2
Use in omelettes & wraps.
Servings: 1
Prep Time: 10
Serving Size: cups
Cooking Time: 10
Servings:
1
Prep Time:
10 min
Serving Size:
8 cups
Cooking Time:
10 min
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
  • Balsamic vinegar (dark or white) 1 tablespoon
  • Honey or sugar substitute ¼ teaspoon
  • Low-fat Yogurt Spread or Cheese (pg. 39) 4 tablespoon
  • Olive oil 1 tablespoon
  • Salt ¼ teaspoon
  • Pepper 1/8 teaspoon
  • Low Fat Yogurt
  • 1 cup strained yogurt or thick yogurt, plain unsweetened
  • ½ cup white wine
  • 15 basil leaves
  • 3 thyme sprigs
  • ½ tablespoon cornstarch
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Daily Percentage of DRI in a calorie diet.
Roasted Mushroom, Peppers, Eggplant and Feta Cheese ed 1
% Protein
% Fat
% Carb
% Total Calories
Diet Claims
GF
Gluten Free
V
Vegetarian
Macronutrient Profile
Category contains: VEG
Velocity of sugars: NEUTRAL
Contains more grams of: CARB
Contains more calories of: FAT