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This recipe is...
rich in veggies
lower in fat
1 eggplant, sliced 1/3" thick
1 summer squash, sliced 1/3" thick
1 green or red pepper, quartered and seeded
1 onion, sliced 1/3" thick
4 large whole mushrooms
1/2 cup Roasted Garlic Vinaigrette (see recipe) or low-fat salad dressing
salt to taste
freshly ground black pepper
1. Preheat the grill.
2. Brush with the Roasted Garlic Vinaigrette on all sides.
3. Grill on a hot grill for 2 minutes on each side. To keep the onions together, slide a spatula completely underneath to pick up all the rings. Turn carefully. Season to taste with salt and pepper.
4. Serve hot or at room temperature.
Serving Size: about 8 pieces of grilled vegetables
Number of Servings: 4
|Fat||6 g||Fiber||5 g|
|Protein||3 g||Saturated Fat||1 g|
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