Recipe courtesy of Woman's Day Special Interest Publications
Grilled Vegetables
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 45
- Dietary Fiber
- 14
- Sugar
- 26
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 34
Ingredients
4 medium bell peppers (green or red or both), cut in half lengthwise, cores and stems removed
2 medium eggplants (about 1 pound each), cut lengthwise into 1/2-inch-thick slices
8 medium onions, peeled and cut in half lengthwise, leaving root ends intact
6 medium zucchini (about 2 pounds) cut in half lengthwise
Directions
- Brush vegetables with olive oil and place on a medium to medium-hot grill (375 to 475 degrees), 4 to 6 inches from heat source. For easy turning, use a hinged grilling basket or grill grid. Serve some of the vegetables hot off the grill or at room temperature for tonight's dinner.
- Store the rest: Cut vegetables into bite-size pieces. Put each type in a separate ziptop food bag. Add a little olive oil to each bag to lightly coat vegetables. Press air out of bags, seal and refrigerate up to 5 days. You'll have about 6 cups total, depending on how much was used the first night.