1/2 cup extra virgin olive oil
1 clove garlic, crushed
1 large eggplant, cut lengthwise into thick slices
3 large zucchini, cut lengthwise into thick slices
2 red peppers, cut into quarters, seeded
3 large firm tomatoes, cut into thick slices
freshly ground black pepper
Preheat barbecue to medium heat. Place oul and garlic in a small bowl and whisk to combine. Brush eggplant, zucchini, red peppers, and tomato slices with oil mixture.
Cook eggplant, zucchini and red pepper slices on lightly oiled barbecue, turning frequently, for 4 to 5 minutes or until almost cooked. Add tomato slices to barbecue and cook all vegetables for 2 to 3 minutes longer. Season with black pepper to taste. Serve.
- per serving
- cal. 220
- carb. 7g
- total fat 21g
- sat. fat 2.5g
- sodium 2mg
- fiber 1.4g