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Pepper, Mushroom And Eggplant Salad
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Pepper, Mushroom And Eggplant Salad

18 Min(s)
10 Min(s) Prep
8 Min(s) Cook
Healthy Living
This warm salad is exactly what it says it is: peppers, mushrooms and eggplants. But then we added one more ingredient that takes it to a new flavor level.
What You Need
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8 servings
Original recipe yields 8 servings
1 green pepper
1 red pepper
1 yellow pepper
8 oz. portobello mushroom caps
6 eggplant slices (1/4-inch thick)
1 cup KRAFT Balsamic Vinaigrette Dressing, divided
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Let's Make It
1
Cut peppers lengthwise into quarters.
2
Place vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
3
Slice mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.
Kitchen Tips
Tip 1
Use Your Grill
Prepare as directed, grilling vegetables over medium coals 10 to 15 minutes or until tender.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 0mg
Sodium 300mg
13%
Total Carbohydrates 8g
3%
Dietary Fibers 1g
4%
Sugars 5g
10%
Protein 1g
2%
Vitamin A
20%
Vitamin C
60%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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