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NEWS
Grilled veggies add healthy side to summer dinning
HUNTINGTON -- This healthy recipe for grilled vegetables serves four, with 137 calories per serving.
One serving is about eight pieces of grilled vegetables.
INGREDIENTS
1 eggplant sliced 1/3-inch thick
1 summer squash sliced 1/3-inch thick
1 green or red pepper quartered and seeded
1 onion sliced 1/3-inch thick
4 large whole mushrooms
1/2 cup roasted garlic vinaigrette or low-fat salad dressing
salt to taste
freshly ground black pepper.
DIRECTIONS
Preheat the grill.
Brush with roasted garlic vinaigrette on all sides.
Grill on a hot grill for two 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.
Serve hot or at room temperature.
This recipe includes 21 grams of carbohydrate per serving, 6 grams of fat, 5 grams of fiber, 3 grams of protein, 1 gram of saturated fat, and 167 milligrams of sodium.
