• 1/4 cup balsamic or red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black peppe
  • 1 small (ΒΌ pound) eggplant (sliced into 2-inch-thick rounds)
  • 3 baby summer squash
  • 3 baby zucchini
  • 3 baby pattypan squash
  • 1/2 medium red onion (peeled and cut into 1/2-inch-thick slices)
  • 1/2 cup cherry or grape tomatoes (left whole)
  • 1/2 yellow bell pepper (cut lengthwise into 2-inch-wide slices)
  • 1/2 red bell pepper (cut lengthwise into 2-inch-wide slices)
  • Fresh basil leaves (for garnish)

Mediterranean Grilled Vegetables

Karin Lazarus
  • Serves: 4 people
  • Calories per serving: 161

If you can't find baby vegetables, use larger ones and cut into 2-inch pieces. Prep tip: If you have time, salt the eggplant and squash; leave in a colander for 30 minutes to draw out extra moisture, then rinse and pat dry. Serving tip: Great with Grilled Pita Bread.

  1. Combine all marinade ingredients in a glass jar; shake well. (This can be made ahead and refrigerated up to 4 days.)
  2. Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.
  3. Preheat grill to medium-high. Remove vegetables from marinade and place on grill; use a grilling basket for smaller pieces. Grill until tender, 5-10 minutes per side. Transfer to a large platter. Garnish with fresh basil.

PER SERVING: 161 cal, 50% fat cal, 10g fat, 1g sat fat, 0mg chol, 4g protein, 17g carb, 5g fiber, 227mg sodium

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