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Grilled Summer Vegetables
Add elegance to the ordinary with these colorful grilled veggies.
PREPARATION TIME: 20 minutes
COOKING TIME: 8 minutes
NUMBER OF SERVINGS: 4
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INGREDIENTS:
2 small fennel bulbs (about 8 ounces each), cleaned
1 small eggplant (about 1 pound), cut lengthwise into 1/2-inch-thick slices
4 plum tomatoes, halved
3 large bell peppers, preferably 1 each green, red and yellow, cut into 1/2-inch-wide strips
1 medium red onion, cut into 8 wedges
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon orange juice
8 fresh basil leaves, very thinly sliced
1 small garlic clove, very finely minced
1 teaspoon grated orange zest
Nonstick cooking spray |
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DIRECTIONS:
1. Heat grill to high or prepare coals.
2. Prepare fennel: Cut off fronds and set aside. Peel bulbs and cut vertically into 1/2-inch-thick slices. Coat fennel, eggplant, tomatoes, bell peppers, and onion with cooking spray, or a very light coating of olive oil, and sprinkle with salt and pepper.
3. Grill vegetables until tender and evenly browned, about 4 minutes on each side, turning once. Transfer to a serving platter and sprinkle with orange juice.
4. Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil, garlic, and orange zest. Sprinkle over vegetables.
5. Divide into 4 equal portions. Serve warm or at room temperature. One serving equals about 1 1/2 cups (coffee mug).
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Nutrition Per Serving:
Per serving: Calories 118, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 364 mg, carbohydrate 28 g, fiber 9 g, protein 4 g.
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Tips:
Tips for Grilling Vegetables
• Choose an assortment of vegetables or grill a colorful assortment of red, orange, yellow, green, and purple peppers.
• Cut vegetables ahead of time and place in a sealable plastic container or zip-top bag, along with oil and vinegar or your favorite marinade.
• Preheat the grill to prevent sticking.
• Cook vegetables skin side down until softened; then turn over to grill other side.
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