Greek Salad with Grilled Veggies

Finely dice the eggplant and zucchini, transfer to a colander, salt generously and let sit for approx. 10 minutes.

• ½ Eggplant (~ 5.6 oz)
• 1 Zucchini (~ 7.8 oz)

Finely slice the onion and halve the tomatoes and put them into two seperate bowls.

• ½ Onion, yellow (~ 1.4 oz)
• 3.5 oz Cherry tomatoes

Heat the olive oil in a non-stick frying pan over medium heat. Sauté the eggplant, zucchini, and onions for approx. 4-5 minutes until the onions turn translucent.

• 1 ⁠½ tsp Olive oil

Add the lemon juice, yogurt, salt, and pepper into a mason jar. Screw the lid on tightly and shake vigorously until combined.

• ½ Lemon (~ 1 oz)
• 1⁄3 cup Low fat yogurt
• Salt
• Black pepper

Mix the vegetables with arugula and tomatoes.

• 1.4 oz Arugula

Crumble the feta over the salad and serve with the yogurt dip and a slice the of wholemeal bread.

• 7.1 oz Feta cheese, reduced fat
• 1.8 oz Whole wheat bread

Enjoy your meal!