Grilled Vegetables by Porter Health System

This recipe is brought to you by Porter Health System's Health eCooking.

Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe

Yield: 6 servings (3/4 cup each)

  • 1 zucchini, sliced into 1/2-inch rounds
  • 1 yellow summer squash, sliced into 1/2-inch rounds
  • 1 medium eggplant, peeled and sliced into 1/2-inch rounds

Marinade:

  • 1 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 2 cloves garlic, crushed
  • ground black pepper to taste
  • 1/4 cup green onion, chopped

Combine first three marinade ingredients in large bowl and blend well. Divide marinade into two bowls, adding zucchini and squash to one bowl and eggplant to the other. Refrigerate vegetables for one hour. Place vegetables on grill, turning regularly until golden brown on each side. Brush with extra marinade as necessary. When cooked, remove squash slices from grill and toss with any remaining dressing. Sprinkle with chopped green onion and serve immediately.

Nutrition facts (per serving):
Calories: 59
Fat: 3g
Saturated Fat: 0
Cholesterol: 0
Sodium: 12mg
Carbohydrates: 9g
Fiber: 4g
Protein: 2g