Grilled Mediterranean Vegetables & Mozzarella Ingredients:
2 small zucchini, each sliced into 6 pieces
1 small eggplant, cut in half lengthwise then each half cut crosswise
1 large red bell pepper, peeled, seeded and cut in 4
1 large mozzarella, quartered into wedges
juice of 1 lemon
salt to taste
½ cup olive oil
ground pepper to taste
Garnish
20 leaves opal basil
1 bunch arugula, washed and shredded
10 green olives and 10 black olives, pitted
10 sun dried tomatoes, shredded
rind and juice of 1 lemon
4 servings
1. Pre-heat the broiler. Combine the zucchini, eggplant and peppers in a medium bowl. Place the mozzarella in a small bowl. Drizzle the vegetables with 3 tablespoons of the oil and toss to coat. Drizzle the mozzarella with 1 tablespoon of the oil and toss to coat.
2. Heat a broiler pan until it reaches smoking point. Add the eggplant mixture and broil 3 minutes, stirring to brown on all sides. Remove the vegetables to a baking sheet. Wipe the pan out and grill the mozzarella for 30 seconds. Add to the grilled vegetables. Drizzle with the remaining olive oil and all but 2 tablespoons of the shredded opal basil and toss to coat with the salt and pepper.
3. In a medium bowl, combine the arugula, olives, dried tomatoes and the lemon rind and juice. Toss to coat.
4. Arrange the vegetables and mozzarella on 4 dinner plates. Sprinkle the arugula mixture over the vegetables mixture and then sprinkle with the reserved shredded basil leaves.
Per Serving:
545 calories
14g carbohydrates
25g protein
45g fat