Roasted Pepper and Tomato–Stuffed Eggplant Rollups

Serves 4 • Gluten Free

• ¼ cup crumbled soft goat cheese
• 1 large plum tomato, chopped
• ⅓ cup chopped roasted red pepper (not oil-packed)
• 1 small onion, chopped
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (1-pound) eggplant, cut lengthwise into 8 slices
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh mint

1 Stir together goat cheese, tomato, roasted pepper, onion, oregano, ¼ teaspoon of salt, and the black pepper in medium bowl.

2 Spray grill rack with olive oil nonstick spray. Preheat grill to medium-high or prepare medium-high fire.

3 Lightly spray eggplant slices with nonstick spray and sprinkle with remaining ¼ teaspoon salt. Place eggplant on grill rack and grill until well marked and tender, about 3 minutes per side. Transfer to plate; let cool.

4 To assemble rollups, spoon about 2 tablespoons of tomato mixture on wider end of each slice of eggplant. Roll up tightly and place, seam side down, on platter. Drizzle oil over rollups and sprinkle with mint.

Per serving (2 eggplant rolls): 95 Cal, 5 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 360 mg Sod, &11 g Total Carb, 6 g Sugar, 3 g Fib, 3 g Prot, 29 mg Calc. PointsPlus value: 3

Roasted Vegetables with Dukkah and Mint

Serves 4 • Gluten Free

• ½ head cauliflower, cut into small florets
• 1 cup baby-cut carrots
• 4 teaspoons olive oil
• 2 teaspoons dukkah seasoning
• ½ bunch broccoli, cut into small florets
• 1 (8-ounce) package white mushrooms
• ½ pound miniature red bell peppers, stemmed and cored, or 1 large red bell pepper, thickly sliced
• 2 tablespoons chopped fresh mint
• Lemon wedges

1 Preheat oven to 425°F. Spray 2 large rimmed baking sheets with nonstick spray.

2 Place cauliflower and carrots on 1 baking sheet; toss with 2 teaspoons of oil and 1 teaspoon of dukkah seasoning. Place broccoli, mushrooms, and peppers on second baking sheet; toss with remaining 2 teaspoons oil and remaining 1 teaspoon of dukkah seasoning. Spread vegetables in single layer on baking sheets.

3 Roast vegetables, turning once, until tender and lightly browned, about 25 minutes. Transfer to serving platter and sprinkle with mint. Serve hot, warm, or at room temperature with lemon wedges.

PER SERVING (¼ OF VEGETABLES): 123 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 85 mg Sod, 15 g Total Carb, 7 g Sugar, 5 g Fib, 6 g Prot, 61 mg Calc. PointsPlus value: 3

Cook’s Note

If you want to make your own dukkah for this recipe, try the Walnut Dukkah recipe. To buy dukkah, look in the spice section of specialty stores or online.