Greek Vegetable Medley
|Eggplant||1 Pound, cut into 1" cubes (1 small one)|
|Chopped onions||1 Cup (16 tbs)|
|Diced green peppers||1 Cup (16 tbs)|
|Diced sweet red peppers||1 Cup (16 tbs)|
|Minced garlic||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Halved cherry tomatoes||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Tomato paste||1 Tablespoon|
|Dried oregano||1⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Crumbled feta cheese||1⁄2 Cup (8 tbs)|
Place the eggplant in a deep 2-quart casserole.
Cover with a lid and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 4 minutes, or until just crisp-tender.
Transfer to a colander to drain; set aside.
In the same casserole, combine the onions, green peppers, red peppers, garlic, and oil.
Cover and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the vegetables are crisp-tender.
Stir in the eggplant, tomatoes, mushrooms, lemon juice, tomato paste, oregano, and black pepper.
Cover and microwave on high for 3 minutes.
Stir, cover, and microwave on high for 3 to 5 minutes, or until the vegetables are tender.
Stir in the feta.
Cover and let stand for 5 minutes.
Serving size: Complete recipe
Calories 636 Calories from Fat 246
% Daily Value*
Total Fat 28 g43%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol 66.7 mg22.2%
Sodium 993.5 mg41.4%
Total Carbohydrates 83 g27.5%
Dietary Fiber 27.2 g108.8%
Sugars 40.3 g
Protein 23 g46.9%
Vitamin A 146.9% Vitamin C 637.8%
Calcium 56.6% Iron 25.1%
*Based on a 2000 Calorie diet