Mediterranean Grilled Vegetables

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.

Mediterranean Grilled Vegetables

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Servings

4 people

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Ingredients

• 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 (¼ 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

Ingredients 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 (¼ 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

Servings 4 people Print Recipe

Instructions

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.

Recipe Notes

Nutrition Facts

Mediterranean Grilled Vegetables

Amount Per Serving

Calories 161

% Daily Value*

Sodium 227mg 9%

Total Carbohydrates 17g 6%

Dietary Fiber 5g 20%

Protein 4g 8%

* Percent Daily Values are based on a 2000 calorie diet.

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