Weight Watchers Recipes: Eggplant Dip & Grilled Vegetable Kabobs
On a diet but still trying to find something tasty to eat? Try these two delicious and healthy recipes, courtesy of Weight Watchers!
Eggplant Dip
Use this French-inspired recipe as a dip or as a pasta sauce, thinned out with a little water. It also makes a wonderful sandwich spread!
PointsPlus Value 1
Prep time: 8 min
Cook time: 60 min
Serves: 8
Ingredients:
- 1 medium eggplant
- 1 Tbsp olive oil
- 2 1/2 Tbsp fresh lemon juice, or to taste
- 2 clove(s) (medium) garlic clove(s), minced, or to taste
- 1/2 tsp table salt, or more to taste
- 1/4 tsp black pepper, freshly ground, or more to taste
- 1 tsp lemon zest
Instructions
Preheat oven to 375°F. Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely. Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Yields about 3 tablespoons per serving.
Grilled Vegetable Kabobs
A must-have summer staple. Use whatever vegetables you have such as portobello mushrooms, onions, zucchini or hot peppers.
PointsPlus Value 1
Prep time: 10 min
Cook time: 10 min
Serves: 4
Ingredients:
- 1/4 cup(s) parsley, fresh, finely minced
- 1 clove(s) (medium) garlic clove(s), finely minced
- 1/2 tsp sea salt
- 1/4 tsp olive oil
- 2 medium green pepper(s), cut into 8 chunks each
- 12 medium grape tomatoes
- 12 medium cremini mushroom(s), also known as baby bella, wiped clean, stems trimmed
Instructions
Preheat grill to high. In a medium bowl, combine parsley, garlic, salt and oil; add vegetables and toss to coat. Thread vegetables onto 4 long metal skewers. Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness. Yields 1 kabob per serving.
