CAL P/SERVE
151
kJ P/SERVE
631
FAT P/SERVE
7.8g
SODIUM P/SERVE
31g
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.
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
- 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.
Nutrition Table
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 |