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Grilled Vegetables

Grilled Vegetables

Grilled Vegetables

Most vegetables require no preparation at all before grilling other than slicing them into a uniform thickness. However, eggplant is better if sprinkled with a little salt after slicing and drained for an hour before grilling to remove bitterness. Not only are grilled vegetables excellent as a side dish, they are also great served over pasta or rice.


Makes 6 servings


1 small eggplant (about 3/4 pound), cut into 1/4-inch-thick slices
1/2 teaspoon salt
Nonstick cooking spray
1 each red, green and yellow bell pepper, quartered and seeded
2 medium zucchini, cut lengthwise into 1/4-inch-thick slices
1 fennel bulb, cut lengthwise into 1/4-inch-thick slices
1/4 cup mixture of minced fresh herbs, such as parsley, thyme, rosemary, oregano or basil


  1. Place eggplant in large colander over bowl; sprinkle with salt. Let sit 1 hour.
  2. Spray cold grid of grill with cooking spray. Heat grill until coals are glowing red.
  3. Spray vegetables with cooking spray and sprinkle with herb mixture. Grill 10 to 15 minutes or until fork-tender and lightly browned on both sides. (Cooking times vary depending on type of vegetable; remove vegetables as they are done, to avoid overcooking.)


Cut vegetables into 1-inch cubes and thread onto skewers. Spray with cooking spray and sprinkle with herb mixture. Grill as directed above.

Nutritional Information

Serving Size: 1 cup vegetables
Fiber 2 g
Carbohydrate 8 g
Saturated Fat <1 g
Total Fat <1 g
Calories from Fat 6 %
Calories 34
Protein 1 g
Sodium 190 mg

Dietary Exchange

Vegetable 1-1/2

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