Grilled Greek Vegetable Dinner
Browse the recipe Grilled Greek Vegetable Dinner
Grilled Greek Vegetable Dinner
Final Prep Time 5 minutes
Make-Ahead Time up to 1 day before serving
YIELD Makes 2 servings
See Cooking Videos
INGREDIENTS
| 1/2 | pound eggplant, cut into 1/2-inch-thick slices |
| 1 | medium zucchini or yellow squash, cut lengthwise into 1/2-inch-thick slices |
| 1 | small red onion, cut into 1/4-inch-thick slices |
| 1 | large red bell pepper, seeded and cut lengthwise into 1-inch-thick strips |
| 1 | large ear corn, husked and cut into 4 equal pieces |
| 1/4 | cup olive oil |
| 1/4 | cup balsamic vinegar |
| 3 | cloves garlic, chopped |
| 3 | tablespoons chopped fresh oregano |
| 1 | cup canned chickpeas, rinsed and drained |
| 1/4 | cup buttermilk |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1/2 | cup (2 ounces) crumbled feta cheese |
| 1/4 | cup toasted pine nuts* |
PREPARATION:
- Combine eggplant, zucchini, red onion, bell pepper and corn in large shallow dish. Combine oil, vinegar, garlic and oregano in food processor or blender; process until oregano is minced. Pour 1/4 cup oil mixture over vegetables; toss gently to coat. Let stand 30 minutes.
- Add chickpeas, buttermilk, salt and black pepper to remaining oil mixture in food processor; process until smooth. Refrigerate.
- Arrange vegetables in lightly oiled grill basket. Cook, covered, over medium-hot coals 12 to 15 minutes or until golden and tender, turning occasionally. Transfer to shallow serving dish.
- Drizzle vegetables with bean mixture. Sprinkle with feta cheese and pine nuts.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
| Sodium | 1,236 mg |
| Protein | 20 g |
| Fiber | 9 g |
| Carbohydrate | 64 g |
| Cholesterol | 26 mg |
| Total Fat | 46 g |
| Calories | 703 |
DIETARY EXCHANGE:
| Fat | 9 |
| Vegetable | 3 |
| Starch | 3 |