Grilled Vegetables

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


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 8 jumbo mushrooms. Rinse; pat dry. Prepare vinaigrette as directed. Toss mushrooms in vinaigrette. Grill until tender.

Each serving: About 75 calories,

Grilled Vegetables Vinaigrette

Ingredients
• 2 tablespoon(s) olive or vegetable oil
• 2 tablespoon(s) white wine vinegar
• 2 teaspoon(s) chopped fresh tarragon
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) coarsely ground black pepper
• 1/2 teaspoon(s) sugar
• Tarragon sprigs, for garnish


In large bowl, mix olive oil and remaining ingredients except tarragon sprigs. Add vegetables and toss to coat with vinaigrette dressing.