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|
|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|
- 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.)
Cut vegetables into 1-inch cubes and thread onto skewers. Spray with cooking spray and sprinkle with herb mixture. Grill as directed above.
|Serving Size:||1 cup vegetables|
|Calories from Fat||6 %|
|Total Fat||<1 g|
|Saturated Fat||<1 g|
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