Recipe by Cooking Light April 1997

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

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  • Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.

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  • Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned. Remove from baking sheet; let cool.

  • Arrange 2 eggplant slices, 1 zucchini slice, 1 each red and green pepper ring, and about 1/3 cup fennel slices among 6 plates. Top each with 2/3 cup green bean mixture, 2/3 cup greens, and 1/3 cup croutons. Drizzle with remaining vinaigrette.

Nutrition Facts

265 calories; calories from fat 29%; fat 8.5g; saturated fat 3.3g; mono fat 2.9g; poly fat 1.1g; protein 11.7g; carbohydrates 40g; fiber 6g; cholesterol 17mg; iron 4.4mg; sodium 558mg; calcium 217mg.
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