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
|
|