Grilled Eggplant Mushroom Pepper Salad

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* Exported from MasterCook *

 

Grilled Eggplant Mushroom Pepper Salad

 

Recipe By :A Celebration of Wellness

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 eggplant -- slice lengthwise and cut into 3/8 " thick

half moons

2 cups mushrooms -- sliced

1 cup red bell pepper -- julienned

2 cups green bell pepper

1 teaspoon sweet basl

1 teaspoon oregano

1 garlic clove -- minced

2 teaspoons Dr. Bronner's bouillon

1 tablespoon lemon juice

2 tablespoons red wine vinegar

plenty of cracked black pepper

cayenne to taste

 

Serves 2 to 4. Heat griddle on medium heat, lightly spray with vegetable oil.

Trim off top and bottom of eggplant.

 

Cook eggplant for 3 minutes, flip over, sprinkle with Bronner's bouillon or a

lite soy sauce and grill the other side 3 minutes. Put into a large bowl.

 

Add peppers and mushrooms. Stir remaining ingedients (including remainder of

Dr. Bronner's) together, add to bowl, toss with your hands. Chill.

 

Description:

" Grilled succulent eggplant tossed with crisp red and green peppers,

sliced mushrooms, and herbs. Tossed in an oil-less marinade. "

Copyright:

" 1992 by James Levin, M.D. and Natalie Cederquist "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 73 Calories; 1g Fat (6.2% calories from

fat); 3g Protein; 17g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 0 Fruit; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0