A Backyard Chef’s Guide to Healthier Grilling

Grilled Vegetables

1 cup fat-free Italian dressing

1 small eggplant, sliced lengthwise into ½-inch slices

2 medium zucchini, sliced lengthwise into ½-inch slices

2 medium summer squash, sliced lengthwise into ½-inch slices

2 red peppers, cored, seeded, and sliced into ½-inch rings

2 green peppers, cored, seeded, and sliced into ½-inch rings

2 yellow peppers, cored, seeded, and sliced into ½-inch rings

½ head fennel, leaves removed, cut into 4-inch pieces

1 tablespoon garlic salt Toss vegetables with Italian dressing to coat, keeping each type of vegetable separate. Heat grill to medium-high heat.

Skewer vegetables (or cook in grilling basket to prevent small items from falling onto coals or heating element). Grill until tender and lightly browned: 1 to 2 minutes per side for peppers, 2 to 3 minutes per side for eggplant and squashes, and 3 to 4 minutes per side for fennel. Sprinkle with garlic salt while cooking.

Remove from grill and place on a large platter, separating each type of vegetable.

Serves 8.

Approximate per serving: 80 calories, 0 grams of fat

From Celebrate: Healthy Eating for Any Occasion.

via A Backyard Chef’s Guide to Healthier Grilling.

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