Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing
This Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing recipe contains extra-virgin olive oil, extra-virgin olive oil, eggplant, zucchini, red peppers and more.
Servings:4 | Calories:577 | Total Fat:58g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 58g
89 %
Sat Fat 8g
40 %
Total Carb 17g
6 %
Fiber 8g
32 %
Sugars 8g
---
Cholesterol 0mg
0 %
Sodium 504mg
21 %
Protein 4g
7 %
Calories:
60% Extra-virgin olive oil
26% Extra-virgin olive oil
7% Others combined
5% Eggplant
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 large red peppers, seeded and cut into 2 inch wedges 1 Italian eggplant, sliced into 1/2 inch planks 2 medium zucchini, sliced into 1/2 inch planks 1/4 cup extra-virgin olive oil 2 sprigs fresh thyme 2 cloves garlic, peeled and grated (on a microplane) Kosher salt and freshly ground black pepper 2/3 cup extra-virgin olive oil 1/3 cup fresh lemon juice 1 tablespoon harissa
Directions : View recipe directions on kitchendaily.com
