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Escalivada with Lemon Parsley Vinaigrette


Escalivada with Lemon Parsley Vinaigrette Recipe

Ingredients:
  • 1 small eggplant, trimmed and sliced crosswise
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 medium red onion, peeled and cut into wedges
  • 1 zucchini, sliced lengthwise
  • Olive oil
  • 3 tbsp (45 mL) extra virgin olive oil
  • 1/3 cup (75 mL) fresh lemon juice
  • 2 tbsp (25 mL) chopped fresh parsley
  • 1 tbsp (15 mL) chopped fresh thyme
  • Salt and freshly ground black pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 120kcal (6%)
Total Fat 9g (14%)
Saturated Fat 1g (7%)
Cholesterol 0mg (0%)
Total Carbohydrate 10g
Dietary Fiber 4g
Sugars 4g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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