Directions:
- In a large bowl, combine the vinegar, oil and basil. Add the eggplant, red pepper, onion, zucchini and yellow squash; toss to coat. Place vegetables in a single layer in a large roasting pan. Roast, uncovered, at 450° for 20-30 minutes or until tender, stirring occasionally.
- Meanwhile, in a small bowl, combine the yogurt, mayonnaise, basil and lemon juice. Hollow out rolls if necessary. Serve roasted vegetables on rolls with yogurt spread. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 196.62 Kcal (823 kJ) | ||
| Calories from fat | 36.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 6% | |
|---|---|---|---|
| Cholesterol | 1.02mg | 0% | |
| Sodium | 300.26mg | 13% | |
| Potassium | 431.52mg | 9% | |
| Total Carbs | 33.97g | 11% | |
| Sugars | 10.29g | 41% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 43.4mg | 72% | |
| Iron | 1.4mg | 8% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 80.92 Kcal (339 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 6% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 0% | |
| Sodium | 123.58mg | 13% | |
| Potassium | 177.6mg | 9% | |
| Total Carbs | 13.98g | 11% | |
| Sugars | 4.24g | 41% | |
| Dietary Fiber | 2.37g | 23% | |
| Protein | 2.44g | 12% | |
| Vitamin C | 17.9mg | 72% | |
| Iron | 0.6mg | 8% | |
| Calcium | 25.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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