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Grilled Vegetables Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 8 servings , Portion: 3/4 cup
    • Calories: 57
    • Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 0
    • Sodium: 7mg
    • Carbohydrates: 6g
    • Fiber: 3g
    • Protein: 2g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Grilled Vegetables Recipe

Heart Healthy Recipe Diabetes Recipe Gluten Free Recipe
A delicious garlic balsamic marinade gives these grilled vegetables a savory sweet flavor. This low calorie side dish complements meat, fish and poultry.

Ingredients

    • 2 Tbsp olive oil
    • 6 Tbsp balsamic vinegar
    • 3 garlic cloves, crushed
    • Black pepper to taste
    • 1 zucchini, sliced into 1/2-inch rounds
    • 1 yellow summer squash, sliced into 1/2-inch rounds
    • 1 red bell pepper, seeded and sliced into strips
    • 8 asparagus spears, trimmed
    • 1 medium eggplant, peeled and sliced into 1/2-inch rounds
    • 1/4 cup chopped green onions for garnish

Preparation

    • In a small bowl, whisk together olive oil, balsamic vinegar, garlic and black pepper. Divide marinade into 2 shallow bowls. Add zucchini, squash, bell pepper and asparagus to 1 bowl and eggplant to the other. Refrigerate vegetables, covered with plastic wrap, for 1 hour.
    • Lightly coat a grill rack with nonstick cooking spray. Preheat grill to medium heat.
    • Remove vegetables from marinade, reserving marinade for basting. Grill vegetables, brushing with reserved marinade and turning regularly until golden brown on each side. Remove vegetables from grill and toss with any remaining marinade. Sprinkle with green onions and serve immediately.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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