Chargrilled Eggplant and Zucchini

Chargrilled Eggplant and Zucchini

Course: Meals, Public
Servings: 1
Carbohydrates: 4g


  • 40 g Eggplant, thinly sliced lengthways
  • 60 g Zucchini, thinly sliced lengthways
  • 30 g Green Beans
  • 30 g Fetta cheese
  • Cooking Spray
  • 15 ml Flaxseed Oil
  • 15 ml Apple Cider Vinegar


  • Preheat barbeque grill, spray eggplant and zucchini with cooking spray, cook a few minutes each side until tender and golden, arrange eggplant and zuccini on a plate, set aside to cool.
  • Cook beans in a saucepan of boiling water for 2 minutes or until bright green and tender, drain and arrange over eggplant and zucchini.
  • Top with crumbled feta cheese and drizzle over oil and vinegar.


Serving: 1g | Carbohydrates: 4g
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