Makes: 6 servings
1 medium zucchini, sliced ½-inch thick on the diagonal
1 medium yellow squash, sliced ½-inch thick on the diagonal
1 medium unpeeled eggplant, sliced ½-inch thick
2 medium red or yellow bell peppers, sliced into ½-inch thick rings
2 tomatoes, quartered
½ cup Meijer extra virgin olive oil, divided
½ cup Meijer balsamic vinegar, divided
1 tsp. McCormick Gourmet Collection Italian Seasoning
¼ cup minced fresh parsley
- In a large bowl, combine zucchini, yellow squash, eggplant, bell pepper and tomatoes. Drizzle with half of the oil and vinegar; toss to combine. Add Italian seasoning, parsley, and salt and pepper to taste; toss to combine. Let vegetables stand 10 minutes, stirring occasionally.
- Preheat grill to medium-high (350 F to 400 F). Place vegetables directly on grill rack or in a grilling basket. Grill 3 to 4 minutes per side or until tender and lightly charred. Arrange vegetables on a platter. Drizzle with remaining oil and vinegar, sprinkle with parsley, and serve.
Source: Recipe adapted from July/August Meijer Healthy Living Naturally booklet.
Nutrition Information (per serving): 160 calories, 12g fat, 2g saturated fat, 0mg cholesterol, 15mg sodium, 12g carbohydrate, 4g fiber, 2g protein
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