2 pt. Lemon Grilled Vegetables
Source of Recipe
Alice Bell
List of Ingredients
Cooking spray
1/4 cup lemon juice
2 tblsp extra-virgin olive oil
3/4 tsp crushed dried rosemary
1/2 tsp sugar
1/4 tsp salt
1/4 tsp coarsely ground black pepper
2 tblsp finely chopped fresh Italian parsley
1 eggplant (about 1 pound), cut crosswise into 1/2 inch slices
3 zhucchini (about 1 1/2 pounds total), cut lengthwise into 4 slices each
2 red bell peppers, cored and seeded, cut lengthwise into 6 strips
1 pack (6 ounces) baby portabello mushroom capsRecipe
Coat grill grates with cooking spray. Heat grill to medium-high. In a bowl, whisk together lemon juice, olive oil, rosemary, sugar, salt, pepper and parsley until well combined. Brush the vegetables on both sides with lemon mixture. Grill vegetables, turning once, 10 to 15 minutes, or until tender.
(6 Servings) 2 points/serving
NUTRITIONAL ANALYSIS: One serving equals 103 calories, 4 g protein, 14 g carbohydrate, 5 g fat, 5 g fiber.
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