BALSAMIC GRILLED VEGETABLES
Courtesy of Shari Flanders & Joslyn Lewis
1 medium yellow squash, sliced
1 medium zucchini, sliced
1 medium eggplant, sliced into 1/2-inch thick circles
1 red onion, sliced in 1/2-inch thick circles
2 Roma tomatoes, sliced in 1/2 lengthwise
1 red bell pepper, stemmed, seeded, and quartered
1 yellow bell pepper, stemmed, seeded, and quartered
3 Portobello mushroom caps, gilled and peeled
3 green onions
Kosher salt
1/2 cup balsamic vinegar
Preheat grill to high. Prepare all vegetables. Place vegetables in a roasting pan with the mushroom caps and green onions. Season the vegetables generously with salt, pepper and balsamic vinegar. Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill. Remove from grill and toss with an additional 1/4 cup balsamic vinegar. Season them with salt and pepper to taste.
Calories 515
Calories from Fat 9
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 96 mg
Total Carbohydrate 114 g
Dietary Fiber 11 g
Sugars 42 g
Protein 20 g
Vitamin A 269 %
Vitamin C 744 %
Calcium 25 %
Iron 44 %
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