See Also: Grilled Vegetables(recipes)
Italian Grilled Vegetables(recipes)
Herb Grilled Vegetables(recipes)
Grilled Vegetables with Creamy Polenta(recipes)
Grilled Vegetables with Olive Sauce(recipes)
Grilled vegetables with pitta croutons(recipes)
Grilled Scallops and Vegetables with Cilantro Sauce(recipes)
Rack of pork with grilled vegetables and herbes de Provence(recipes)
Fiery Grilled Buffalo-Style Chops and Vegetables(recipes)
Warm Salad of Grilled Vegetables with Parmesan and Balsamic Vinegar(recipes)

Grilled Vegetables (recipes)


Grilled Vegetables

Yield: Makes 6 servings

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:



1small eggplant (about 3/4 pound), cut into 1/4-inch-thick slices

1/2teaspoon salt

Nonstick cooking spray

1each red, green and yellow bell pepper, quartered and seeded

2medium zucchini, cut lengthwise into 1/4-inch-thick slices

1fennel bulb, cut lengthwise into 1/4-inch-thick slices

1/4cup mixture of minced fresh herbs, such as parsley, thyme, rosemary, oregano or basil









Preparation:





1.Place eggplant in large colander over bowl; sprinkle with salt. Let sit 1 hour.2.Spray cold grid of grill with cooking spray. Heat grill until coals are glowing red. 3.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.





Nutritional Information:







Serving Size: 1 cup vegetables







Fiber

2 g







Carbohydrate

8 g







Saturated Fat









Total Fat









Calories from Fat

6 %







Calories

34







Protein

1 g







Sodium

190 mg









Dietary Exchange:







Vegetable

1-1/2