Add crumbled feta for an even more sumptuous lunch, dinner or side dish.
In the warmer weather, make this for a BBQ as it is still great served cooled. This recipe is low sodium, low sugar, low carb, low fat and low calorie.
- 1 tbsp. olive oil
- 1/2 red capsicum, sliced
- 4 cup mushrooms, quartered
- 1 zucchini, sliced
- 1 small eggplant, sliced
- 1 tomato, quartered
- 100g fresh baby spinach leaves
- 1 clove garlic, crushed
- Sprinkle of dried oregano
- Salt and pepper to taste
- Splash of balsamic vinegar
- Heat a non-stick frypan with olive oil and cook capsicum, eggplant and zucchini for a couple of minutes.
- Add mushrooms, oregano, tomato and garlic, season with salt and pepper; continue cooking for a few more minutes. Splash a little balsamic vinegar over vegetables, stir then turn off heat.
- Add spinach leaves, mix in, the heat will wilt slight the leaves then serve immediately.
Servings: 2 Serving size:341g
|Average Serve||Average 100g|
|Energy||631 kJ||185 kJ|
|151 Cal||44 Cal|
|Protein||8.0 g||2.4 g|
|Fat, total||7.8 g||2.3 g|
|- Saturated||1.3 g||0.4 g|
|Carbohydrate||7.5 g||2.2 g|
|- Sugars||7.4 g||2.2 g|
|Sodium||31 mg||9 mg|
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