Mediterranean Salad

RECIPESPLUS
13Ingredients
60Minutes
750Calories

Ingredients

US|METRIC
  • 1/2 pound baguette (thinly sliced)
  • 5 sprigs fresh thyme leaves (chopped)
  • 11 tablespoons olive oil
  • 2/3 pound zucchini (sliced and salted)
  • 1/2 pound eggplant (halved lengthwise, sliced and salted)
  • 3 bell peppers (deseeded and cut into chunks)
  • 1 onion (peeled and diced)
  • 2 cloves garlic (peeled and minced)
  • 4 sprigs fresh rosemary (finely chopped)
  • 5 tomatoes (2 grated, 3 roughly chopped)
  • 2 tablespoons balsamic vinegar
  • 1/3 pound arugula
  • 1/2 pound feta cheese (crumbled)
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    Directions

    1. Preheat oven to 400°F. Arrange bread on a baking sheet, sprinkle with thyme and drizzle with 3 tbsp oil. Bake for 6-8 mins, until golden. Remove and allow to cool.
    2. Heat 4 tbsp oil in a large frying pan, pat zucchini and eggplant dry then sauté along with peppers until browned. Add onion, garlic and rosemary and cook for 2 mins. Season and allow to cool.
    3. Meanwhile, mix grated tomatoes with vinegar and a pinch of sugar and season. Gradually whisk in 4 tbsp oil. Toss with sautéed vegetables, arugula, feta, chopped tomatoes and bread.
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    NutritionView More

    750Calories
    Sodium43% DV1030mg
    Fat78% DV51g
    Protein39% DV20g
    Carbs19% DV57g
    Fiber36% DV9g
    Calories750Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol50mg17%
    Sodium1030mg43%
    Potassium1160mg33%
    Protein20g39%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate57g19%
    Dietary Fiber9g36%
    Sugars17g34%
    Vitamin A60%
    Vitamin C190%
    Calcium45%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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