1 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4
pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices purple onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
Yield: 4 servings (serving size: 1/2 cup)
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.
CALORIES 128 (27% from fat); FAT 3.9g (sat 0.5g, mono 2.2g, poly 0.7g); PROTEIN 3.9g; CARB 23.5g; FIBER 5.2g; CHOL 0.0mg; IRON 1.9mg; SODIUM 18mg; CALC 66mg
1/8 teaspoon freshly ground pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4
pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices purple onion
1 large, unpeeled tomato, cored and cut in half crosswise
Vegetable cooking spray
Yield: 4 servings (serving size: 1/2 cup)
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.
CALORIES 128 (27% from fat); FAT 3.9g (sat 0.5g, mono 2.2g, poly 0.7g); PROTEIN 3.9g; CARB 23.5g; FIBER 5.2g; CHOL 0.0mg; IRON 1.9mg; SODIUM 18mg; CALC 66mg
