Veggie Slices With Spicy Dip Recipe
Servings: 4
Ingredients
- 1/2 c. yellow cornmeal
- 2 tbsp. minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly grnd black pepper
- 1 med. size eggplant, about 1 pound cut into 1/4" slices
- 2 sm. zucchini, about 8 ounce., cut into 1/4" diagonal slices
- 2 sm. cucumbers, peeled if you like & cut into 1/2" diagonal slices
- 2 sm. hard, ripe tomatoes, about 8 ounce., cut into 1/4" slices
- 1/3 c. vegetable oil, or possibly as needed
- Spicy Dip, recipe follows
Directions
- In shallow dish combine cornmeal, parsley, salt and pepper. Dip vegetables, one slice at a time, into mix to coat completely, pressing crumbs into adhere. As vegetables are coated, place on wire rack about 15 min to dry.
- Meanwhile, heat oven to 250 degrees. In 12 inch skillet over medium-high heat, heat 2 Tbsp. oil; add in sufficient vegetables to skillet to fit in one layer without crowding. Cook 1-2 min on each side till golden. Using slotted spatula, remove vegetables to paper towel-lined cookie sheet; keep hot in oven while frying remaining vegetables. Serve immediately, accompanied by Spicy Dip. Makes 4-6 servings.
- Per 1/6 recipe without dip: 187 calories, 3 gram protein, 13 grams fat, 17 grams carbohydrate, 169 mg sodium, 0 mg cholesterol.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 312 | |
| Calories from Fat 185 | 59% |
| Total Fat 20.98g | 26% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 2mg | 1% |
| Sodium 325mg | 14% |
| Potassium 687mg | 20% |
| Total Carbs 29.62g | 8% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.41g | 4% |
| Protein 4.49g | 7% |
