Lightly oil a hot plate with olive oil and lay slices of the eggplant, capsicum, spanish onion and a whole mushroom. Grill till lightly brown.
Stack grilled eggplant, capsicum, spanish onion and large mushroom, top with crumbled feta and drizzle with balsamic vinegar. Serve.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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