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Recipe: Athenian Vegetables
Servings: 4
Preparation Time: 10 min.
Cooking Time: 35 min.
 
Ingredients:
  • 2 tomato\cooked, thinly sliced
  • 1/2 Lbs. eggplant, peeled and diced
  • 1 celery rib, diced
  • 1/2 cup onion\cooked, sliced
  • 1 red bell pepper\cooked, seeded and cut into 0-1/4 inch strips
  • 3 Tbs. lemon juice
  • 2 Tbs. fresh dill, minced or 1 tsp. dried
  • 2 Tbs. olive oil
  • 2 clove garlic, minced
  • 1/4 tsp. pepper
This Recipe is considered:
Low Calorie
Low Cholesterol
Low Sodium
Cooking Directions:
Preheat oven to 400° F. Place half the tomato slices in the bottom of a lightly oiled casserole dish. Toss remaining ingredients together in a mixing bowl. Transfer into tomato lined casserole dish. Bake 35 minutes, or until vegetables are tender.
 
Per Serving: calories 106, fat 8.4g, calories from fat 71%, protein 1.7g, cholesterol 0.0mg, dietary fiber 2.9g

Nutrients Exchanges
Calories 106 Milk Exchanges 0.0
Protein 1.7g Vegetable Exchanges 1.8
Carbohydrates 10.9g Fruit Exchanges 0.1
Dietary Fiber 2.9g Bread Exchanges 0.0
Sugar 5.7g Other Carbohydrates/Sugar Exchanges 0.0
Fat Total 8.4g Lean Meat Exchanges 0.0
Saturated Fat 1.5g Very Lean Meat/Protein Exchanges 0.0
Mono-unsaturated Fat 5.5g Fat Exchanges 1.3
Poly-unsaturated Fat 1.4g
% Calories from Fat 71%    
Cholesterol 0.0mg
Sodium 19.3mg
Vitamins Minerals
Vitamin A 109.4IU Calcium 21.8mg
Thiamin (B1) 0.9mg Copper 1.0mg
Riboflavin (B2) 0.6mg Iron 0.7mg
Niacin (B3) 0.9mg Magnesium 20.6mg
Vitamin B6 1.2mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 41.6mg
Vitamin C 50.3mg Potassium 366.3mg
Vitamin E 2.1IU Selenium 1.4mcg
Folate 27.4mcg Sodium 19.3mg
Pantothenic Acid 0.4mg Zinc 0.3mg