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Grilled Vegetable Basket




Source of Recipe


Annie's Recipe of the Day Newsletter


List of Ingredients




1/4 cup olive oil
1/4 cup 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 inch slices
1 small red onion, cut into 6 slices, 2 inch thick

Recipe



Purée the first 7 ingredients in a blender until smooth. Set aside.
In a large pot of boiling water, parboil the fennel for 5 minutes.
Drain. Place all the vegetables in a glass dish, cover with the
marinade and marinate for 15 minutes. Prepare an outside grill with
an oiled rack set 4 inches above the heat source. On a gas grill, set
the heat to high. Add the vegetables to an oiled, wired-hinged
vegetable basket. Grill, turning constantly, for 15-20 minutes until
the vegetables are slightly charred.

Per serving: calories 111, fat 9.2g, 71% calories from fat,
cholesterol 0mg, protein 1.3g, carbohydrates 7.4g, fiber 2.5g, sugar
2.1g, sodium 22mg

Serves 6
WW Points: 3 Points