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  • Healthy Serving: Recipe Directory

  • Grilled Vegetable Tenerife

  • Grilling gives fresh vegetables a distinct and delicious flavor. It's fast and easy but cooking times will vary depending on the ripeness and size of the vegetables. Avoid overcooking by checking for readiness after 10 minutes.


    • 4 whole, fresh asparagus spears
    • 4 large, fresh mushrooms
    • 3 or 4 sweet red peppers, cut in 1-inch slices
    • 1 large onion, sliced
    • 3 or 4 green and yellow squash, cut in -inch pieces
    • 2 tbsp. olive oil
    • 2 tbsp. balsamic vinegar or red wine vinegar
    • tsp. dried basil or oregano

    Heat the grill over medium heat. Arrange the asparagus, mushrooms, peppers, onion and squash on the grill, making sure they are not directly on the flame (about 5 inches away). Mix the olive oil, balsamic vinegar, basil or oregano and occasionally brush the vegetables to prevent them from drying out. Makes 2 servings; 175 calories per serving

    Variation: Marinate the vegetables in the olive oil/balsamic vinegar mixture for about 10 minutes before grilling.