GRILLED VEGETABLES

This recipe can be used on just about any vegetable, add fresh herbs, spices and salt to taste  

Just a few recipes to get you started 

GRILLED EGGPLANTS

4 baby eggplants (4 ounces each)
Slice each of the eggplants lengthwise in half.
Toss eggplants in prepare vinaigrette as directed below. Grill until tender
Each serving: About 90 calories

Vinaigrette 

1 tablespoon chopped garlic

3 tablespoon coarse mustard

1 tablespoon honey

1/4 cup lemon juice

1/8 cup balsamic vinegar

1/2 cup extra virgin olive oil

salt and pepper

combine garlic,mustard, honey,lemon juice and balsamic vinegar in bowl, add oil slowly, whisking constantly.

To the prepared  vegetables, cover them with the vinaigrette and blend thoroughly

Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.

GRILLED PEPPERS

2 medium yellow peppers
2 medium red peppers
Cut each lengthwise in half and discard seeds. Place peppers on grill over medium heat and cook, turning peppers occasionally and brushing with some vinaigrette until peppers are browned and tender when pierced with a fork.
Serve with remaining vinaigrette.
Each serving: about 95 calories

GRILLED ZUCCHINI

Slice each of 4 small zucchini (6 ounces each)
Cut lengthwise in half. Prepare vinaigrette as directed. Toss zucchini in vinaigrette. Grill until tender.
Each serving: About 85 calories,


GRILLED PORTOBELLO MUSHROOMS

Trim tough stem ends from 2 medium-size Portobello mushrooms (4 ounces each) or 1 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.
Place vegetables on medium-hot grill and grill for 2 to 5 minutes per side or until desired doneness.