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Grilled - Grill Vegetables

Source of Recipe

from American diabetes assoc via dwfoods com


List of Ingredients

1/4 c. olive oil

1/4 c. balsamic vinegar

3 cloves garlic, minced

2 tsp. fresh rosemary, minced

1 tsp. fresh basil, minced

2 tsp. lemon peel

salt and pepper

1 fennel bulb

2 Belgian endives, halved lengthwise

1 small zucchini, cut diagonally into 2" slices

1 small red onion, cut into 6 slices, 2" thick


Recipe

Puree the olive oil, vinegar, garlic, rosemary, basil, peel, salt and pepper together in a blender/food processor until smooth. Set aside for marinading.

Partially boil the fehnel for 5 minutes. Drain.

Place all the vegetables in a dish, pour the marinade over and let sit for at least 15 minutes.

Oil your grill and set 4" above heat.

If using a gas grill use a high heat.

Place the vegetables into an oiled, wired hinged vegetable basket.

Grill, turning constantly, for approximately 15 - 20 minutes, or until the vegetables are slightly charred.

Makes 6 servings.


Nutritional info per serving:

calories 111, fat 9.2g, 71% calories from fat, chol 0mg, prot 1.3g, carb 7.4g, fiber 2.5g, sugar 2.1g, sodium 22mg, diet points 3.0.


Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0