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Grilled Vegetables
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Grilled Vegetables
YIELD Makes 6 servings
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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.
INGREDIENTS
| 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 |
PREPARATION:
- Place eggplant in large colander over bowl; sprinkle with salt. Let sit 1 hour.
- Spray cold grid of grill with cooking spray. Heat grill until coals are glowing red.
- 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.)
Variation
Cut vegetables into 1-inch cubes and thread onto skewers. Spray with cooking spray and sprinkle with herb mixture. Grill as directed above.
This recipe appears in:
Vegetable Side Dish
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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