Grilled Vegetables in Balsamic vinaigrette

Here is a nice side dish for the summer.  Serve along any type of grilled meat.  

Makes 8 servings (approx. 7 oz each serving)

4 cups eggplant

3 cups squash

2 cups zucchini

2 cups red onion

1 cup parsley

3/4 cup olive oil

1/2 cup dill

1/2 tsp salt

1/2 tsp pepper

1/4 cup balsamic vinegar

Wash the vegetables, and peel the skin into stripes.  Cut them into 2" pieces.  Place them in a large pan.  Wash and chop the parsley and the dill.  Toss with the rest of the veggies and marinate them with the balsamic vinegar and olive oil. Refrigerate. When ready to grill, put them in aluminum foil boats and grill for about 20 min till veggies are tender. 

Nutrition Facts

Serving Size 1 serving (182.4 g)

Amount Per Serving

Calories 237

Calories from Fat 194

Total Fat 21.6g

Saturated Fat 2.9g

Trans Fat 0.0g

Cholesterol 0mg

Sodium 162mg

Total Carbohydrates 11.2g

Dietary Fiber 3.9g

Sugars 3.5g

Protein 2.9g

Marinated in the balsamic vinegraitte

Wrapped in foil ready for the grill

After they are grilled.  

Enjoy!

Greek Garlic and Bread Dip - Skordalia

Makes about 8 servings of 1 tbs per serving

2 thick slices of bread, soaked in water (about ¾ cups when all the water is strained out)

3 cloves garlic (about 2 tsp crushed)

¼ cup olive oil

2 tsp vinegar

Salt and pepper to taste

Soak the bread in water for about 2 minutes. Drain the water and squeeze the bread between your hands to strain any excess water.

In a food processor, add the bread and garlic. Mix together and slowly add the ¼ cup olive oil and vinegar. Blend until mixture is smooth. Refrigerate till ready to serve.

This goes well with Fried Cod.

Nutrition Facts
Serving Size 1 serving (12.5 g)
Amount Per Serving
Calories 70
Calories from Fat 62
Total Fat 6.9g
Saturated Fat 1.0g
Cholesterol 0mg
Sodium 42mg
Total Carbohydrates 2.0g
Dietary Fiber 0.1g
Sugars 0.2g
Protein 0.3g