Recipe Summary

Prep time: 15 mins
Cook time: 5 mins
Yield: 4 servings

Ratings & Reviews

User rating: rating
Rated by 3 visitors

This recipe is...

rich in veggies
rich in veggies
lower in fat
lower in fat

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Grilled Vegetables
This recipe serves:   
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

Cooking Instructions
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

Nutritional Information
Number of Servings: 4
Per Serving
Calories 137 Carbohydrate 21 g
Fat 6 g Fiber 5 g
Protein 3 g Saturated Fat 1 g
Sodium 167 mg    


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