Enjoy the great outdoors! While you have the grill going for your meat, cook this savory dish alongside and your meal is complete.
small eggplant (about 3/4 lb), cut into 1-inch pieces
medium red bell pepper, cut into strips
yellow summer squash, cut diagonally into 1/2-inch slices
medium red onion, cut into 1/2-inch wedges
cup balsamic dressing
tablespoons finely shredded Parmesan cheese
tablespoons sliced fresh basil leaves
In large nonmetal dish or resealable food-storage plastic bag, mix vegetables and dressing; turn to coat.
Heat gas or charcoal grill. Remove vegetables from marinade. Place vegetables in grill basket (grill “wok”). Place on grill over medium-high heat. Cover grill; cook 10 to 15 minutes, stirring occasionally, until crisp-tender.
Sprinkle with cheese and basil.
Mushroom lovers can add 1 or 2 cups sliced mushrooms and a few tablespoons more dressing to the vegetable mixture.
For extra flavor and do-ahead convenience, refrigerate the bag of vegetables and dressing up to 4 hours before grilling.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.