Warm Vegetable Salad
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.
2
Serves
151
Calories
8g
Protein
341g
Serving Size
Ingredients
- 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
Method
- 1Heat a non-stick frypan with olive oil and cook capsicum, eggplant and zucchini for a couple of minutes.
- 2Add 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.
- 3Add spinach leaves, mix in, the heat will wilt slight the leaves then serve immediately.