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Greek vegetables en papillote

Greek vegetables en papillote
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Yield

Number of servings: 2
Serving size: 1/2 of the recipe

Ingredients

  • 120 g (1 cup) zucchini, cubed
  • 120 g (1 cup) eggplant, cubed
  • 2 sundried tomatos, chopped
  • 1 tsp (5 ml) fresh oregano, chopped
  • ½ clove of garlic
  • Salt and pepper
  • 1 Tbsp (15 ml) olive oil

Preparation

  • Place the zucchini, eggplant and dried tomatoes on a foil.
  • Add the oregano, garlic, salt, pepper and olive oil.
  • Close the foil to make the papillote.
  • Cook on BBQ for 15-20 minutes. Turn halfway through cooking.

Nutritional facts

  • Energy
    93 kcal
  • Protein
    1.6 g
  • PHE
    58 mg
  • TYR
    40 mg
  • LEU
    91 mg
  • VAL
    72 mg
  • ILE
    60 mg
  • MET
    20 mg
  • LYS
    78 mg
  • Energy
    186 kcal
  • Protein
    3.1 g
  • PHE
    116 mg
  • TYR
    79 mg
  • LEU
    182 mg
  • VAL
    144 mg
  • ILE
    120 mg
  • MET
    39 mg
  • LYS
    155 mg
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