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Roasted Eggplant & Peppers
A
lowfat take on an old favorite.
• 2 red peppers,
destemmed,deseeded and quartered
• 2 very small firm eggplant, cut into wedges that are around 2.5
cm in length
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme or oregano leaves
Preheat the oven to
400C.
Arrange the wedges of the eggplant and the red pepper in a large baking
pan.
Drizzle the oil and sprinkle the seasonings over the vegetables. Roast
in the oven for around 15 minutes (turn several times during cooking)
until the vegetables are brown around the edges. Sprinkle the fresh herbs
and serve.
Per Serving:
76 Calories; 4g Fat (39.9% calories from fat); 1g Saturated Fat; 2g Protein;
11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges:
0 Grain(Starch); 2 Vegetable; 1/2 Fat.
Low
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010
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