Mixed Veggie Grill
Use any mixture of vegetables on hand.

Servings: 6

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh basil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 cloves garlic, minced
• 1 large sweet red onion, cut into wedges
• 1 pound fresh asparagus spears, trimmed
• 6 baby portabello mushrooms
• 1 pound zucchini or yellow squash, sliced into 1/4 inch slices*
• 1 red bell pepper, cut into wedges
• 1 yellow bell pepper, cut into wedges

In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally

Preheat the grill for high heat.

Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.

*You can substitute eggplant for the squash if you prefer.

Per Serving: 106 Calories; 5g Fat (39.0% calories from fat); 1g Saturate Fat; 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 187mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1 Fat.

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