Mixed Veggie Grill
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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