Zucchini and Eggplant Recipe

Zucchini and Eggplant Recipe

  • Makes: 6-8 Servings
  • Ready In: 40 mins
  • Prep Time: 10 mins
  • Cook Time: 30-35 mins

With vegetarian meals that taste this good, why eat meat?

You typically make this dish with Feta cheese, but all soft cheeses should be avoided during pregnancy unless they are pasturized.

Here’s an alternative — we love Halloumi, the pasteurized Greek goat and sheep cheese for grilling. If you can’t find pasteurized feta, or if you just want a change, substitute the feta for Halloumi. Go to www.mtvikos.com to find a store in your area where you can purchase it.

    Nutritional Information (per serving)

  • Calories: 262
  • Fat: 18g
  • Protein: 11g
  • Sodium: 1027mg
  • Carbohydrates: 18g
  • Fiber: 5g
  • Sugar: 10g


  1. 3/4 cup Red Onion, Diced
    2 cups Zuchini, Diced
    2 cups Egg Plant, Diced
    3/4 cup Green Bell Pepper, Diced
    4 ounces Greek Olives, Sliced
    8 ounces Feta Cheese, Pasturized, Crumbled
    2 teaspoons Rosemary, Leaves
    1 tablespoon Oregano, Leaves
    1 tablespoon Olive Oil
    2 teaspoons Balsamic Vinegar
    1/2 cup Sundried Tomatoes


    1. Preheat oven to 350 degrees F.
    2. Mix all ingredients, except pasteurized feta cheese, in a large bowl and stir to mix. Set aside and let flavors mingle for about an hour.
    3. Place a large piece of aluminum foil on a baking sheet. Pour vegetable mixture into baking pan. Fold into a packet and seal the edges.
    4. Bake in preheated oven until vegetables are tender, about 30 minutes.
    5. Open the foil packet, add cheese, turn the oven onto Broil and lightly brown the edges of the vegetables.

Cheryl Greene

Cheryl Greene is the co-founder and Executive Producer of DrGreene.com. She is a mother, a breast cancer survivor and a foodie. Cheryl is active in social media and can be found on Facebook and Twitter as @MsGreene.

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