Healthy Serving:
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.
From
Low-Fat
Lies by The Miriam Hospital's Kevin Vigilante, MD, and Mary Flynn, PhD.
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