Herbed Veggie Platter
Serve as a buffet with warm tortilla wraps.

• 2 zucchini or yellow squash, thickly sliced
• 1 small onion, cut into wedges
• 12 mushroom caps or small Portabella mushroom, cut into wedges
• 1 Japanese eggplant, thick sliced
• Chunks of bell peppers (1 red, 1 green and 1 yellow)
• 1 cup Lawry's Herb and Garlic Marinade with Lemon Juice

In large resealable plastic bag, combine all ingredients and marinate in refrigerator for 30 minutes or overnight. Thread onto skewers or place vegetables in grill basket to grill until tender. Or may cook in skillet until browned and tender. Or may broil or oven roast at 450ºF until tender.

Per Serving: 88 Calories; 1g Fat (6.1% calories from fat); trace Saturated Fat; 4g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1075mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Other Carbohydrates.

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