Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta
  • Oil in a spray container
  • ¼ large eggplant
  • 1 large red bell pepper, sliced into four pieces, lengthways
  • 2 T. non-fat feta
  • 2 T. basil, freshly chopped
  • 2 T. balsamic glaze
  1. Slice eggplant into four, ¼-inch thick slices. Slice the red pepper into 4 large pieces.
  2. Spritz both sides of the eggplant and pepper with the oil in the spray jar. Place them on to the grill (you can use a Panini maker if you don’t have a grill, or roast them in the oven Allow them to soften and char. Grill each side for about 5 minutes are until char marks start to appear.
  3. After all vegetables are cooked, place a layer of eggplant on two separate plates. Layer each eggplant slice with a piece of red pepper, then eggplant, and lastly a red pepper. Place one tablespoon of feta on top of the each red pepper and top each off with 1 tablespoon of basil. Drizzle one tablespoon of balsamic glaze over the top of each veggie sandwich and enjoy!
Nutrition Information
Serving size: 1 Calories: 60 Fat: 0 Saturated fat: 10 Carbohydrates: 10 Sodium: 136 Fiber: 4 Protein: 5 Cholesterol: 1
Recipe by Nutrition Twins at