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Diabetes Forecast

The Healthy Living Magazine

Grilled Vegetables

Learn More about Eat Well America

Per Serving

Grilled Vegetables

Makes: 8 servings
Serving Size: 1/2 cup
Calories 100
Fat 4 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 16 g
Fiber 4 g
Sugars 8 g
Cholesterol 0 mg
Sodium 148 mg
Potassium 410 mg
Protein 2 g
Phosphorus 60 mg
Choices: Vegetable 3, Fat 0.5
  • Makes: 8 servings
  • Serving Size: 1/2 cup

Ingredients

1 large eggplant, unpeeled and sliced into 1/4-inch thick rounds
1/2 tsp. fine sea salt
2 med. zucchini, unpeeled and sliced lengthwise into 1/4-inch thick rounds
2 sweet onions, peeled and sliced into very thin rounds
1 red bell pepper, cored and sliced into 1/4-inch rounds
1 green bell pepper, cored and sliced into 1/4-inch rounds
1 yellow bell pepper, cored and sliced into 1/4-inch rounds
2 Tbsp. extra-virgin olive oil
1/2 tsp. freshly ground black pepper
fresh basil for garnish

Directions

  1. Preheat a grill or grill pan.
  2. Place the eggplant in a bowl large enough to eventually hold all the vegetables. Lightly salt the eggplant and let it sit for 10 minutes. Add the remaining vegetables and toss them with olive oil. Place the vegetables on a preheated grill and cook them to the desired doneness. Once cooked, season the vegetables with salt and pepper.
  3. Garnish the grilled vegetables with fresh basil sprigs.

Chef's Secrets: Some vegetables only require grilling on one side. Heat kills vitamins and minerals, so the crisper the vegetable the better. Salting the eggplant draws out moisture and forms a moisture barrier to prevent the absorption of too much oil. This recipe can be made early in the day and served at room temperature. Leftovers can be used for sandwiches or tossed with pasta.

 
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