Enjoy the fresh flavors of summer with this easy recipe for grilled veggies from the MGH Be Fit Program.
2 medium zucchini, cut into large slices (about 1½inches)
2 bell peppers (red, yellow, orange, or green), cored and cut into large chunks (about 1½inches)
1 large eggplant, cut into medium slices(about ¾inch)
1 red onion, peeled and cut into ¼ inch rounds
1 tablespoon fresh herbs (basil, thyme, chives,etc.)
1 tablespoon lemon juice
½ tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon black pepper
Turn grill on medium-high heat. (If using a charcoal grill, see note below.)
Place all the vegetables in a bowl and add in herbs, lemon juice, olive oil, salt, and pepper. Toss together until vegetables are well coated.
Spread vegetables on grill grate. Cook until they soften and start to show grill marks (about 10 minutes). Use grill tongs to flip them once or twice during this time to ensure even cooking. Keep an eye on the vegetables as some may cook faster than others.
Note: To judge heat on a charcoal grill, hold your hand about 5 inches above the grill grate. Keeping your hand there for 4 to 5 seconds (before it becomes too hot) is roughly medium-high temperature.
Yield: 4 servings
Nutrition Information per Serving:
Calories: 120 • Protein: 4g • Sodium: 160mg • Carbohydrate: 22g • Fiber: 9g •
Fat: 3g • Sat fat: 0g