Summer Grilled Vegetables

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This medley of beautiful and colorful vegetables makes for a perfect side dish or for a vegetable Panini sandwich.

Prep Time: 15min | Cook Time: 10min | Total Time: 25min | Yield: 12

Ingredients:

• 2 zucchini, cut lengthwise

• 2 yellow squash (crookneck), cut ½ inch thick on deep diagonal

• 1 red pepper, cut into strips

• 1 green pepper, cut into strips

• 1 yellow pepper, cut into strips

• 1 small eggplant cut crosswise into 1/2 inch thick rounds.

• 2 large carrots, peeled, cut ½ inch thick deep diagonal

• 1 red onion, cut into strips

• 1 Tbsp. olive oil

• 1 Tbsp. white balsamic vinegar

• Salt, pepper, and garlic to taste

Instructions:

1. Cut vegetables and place in a large bowl.

2. Add olive oil, vinegar, salt, pepper, and garlic. Toss to coat vegetables.

3. Take a sheet of heavy foil and layer vegetables on top of foil.

4. Top with another sheet of heavy foil and seal tightly

5. Make small slits in foil on the top and the bottom.

6. Grill vegetables three and a half minutes on each side.

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Nutrition Facts:

Serving Size: ½ cup

Calories: 36

Total Fat: 1 g

Total Carbohydrate: 5 g

Protein: 2 g

Equivalents: 1 Vegetable