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Nutrition Facts
Serving Size 1 (295g) Recipe makes 8 servings
Calories 142
Calories from Fat 13		(9%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 19mg		0%
Potassium 683mg		19%
Total Carbohydrate 33.2g		11%
	Dietary Fiber 7.6g	30%
	Sugars 7.9g
Protein 5.1g		10%
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Fourth of July

~Rita~

Grilled Veggies

Recipe #377119 | 15 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: ellie_
Jun 14, 2009

Recipe source: local newspaper

SERVES 8 (change servings and units)

Ingredients

2 eggplants, trimmed and cut into 3/4 inch slices
2-3 bell peppers, cut into large pieces (bell peppers or chili peppers)
1 onion, peeled and cut into 1-inch pieces
6 ears corn, soaked in water for a few minutes
2-3 summer squash, sliced vertically into 1/2 inch thick slices (yellow summer squash or zucchini)
olive oil
salt
pepper

Directions

1
Brush vegetables with olive oil.
2
Place vegetables on grill (or in a grill basket), turning frequently until grill marks appear.
3
Remove from grill and season with salt and pepper.

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Featured Reviews for This Recipe

From: MarraMamba

On Jul 7, 2009

a wonderful and simple way to grill veggies. Will make them often

1 person found this review helpful

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From: ~Rita~

On Jul 5, 2009

I marinaded the veggies in an Italian salad dressing before grilling for 5 hours. Did kick it up! Didn`t use the corn. I did slice the onions and placed a toothpick through the slices to hold them together while grilling.

1 person found this review helpful

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