Ingredients
- ½ lb Japanese eggplant (the thin ones), cut into half moons (about 1/2" thick)
2 medium zucchini, halved crosswise and cut into "planks" (about 1/2" thick)
½ small-medium red onion, sliced into half moons 1/2" thick
½ tsp sea salt, divided
¼ tsp fine-ground black pepper (or to taste)
Cooking spray
¼ cup plain non-fat Greek-style yogurt
1 ½ tbsp fresh lemon juice
1 tsp lemon zest
½ tsp oregano
¼ tsp basil
½ tsp dill
¼ tsp paprika
¼ tsp mustard powder
¼ tsp coarse-ground black pepper
2 garlic cloves, minced or pressed
½ cup arugula
½ cup baby spinach leaves
2 whole wheat pitas, halved and warmed (if desired)
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter