Herbed Grilled Vegetables Recipe
1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)
1 small eggplant, cut into 1/4 inch slices
1/2 teaspoon salt
1 red, green and yellow bell pepper, cut into 1/4 inch slices
2 Italian squash, cut lengthwise and into 1/4 inch pieces
Combine herbs in a small bowl let stand for at least 3 hours. Place eggplant in a large colander, sprinkle with salt and let drain 1 hour.
Remove the grill from barbecue and heat to medium. Spray grill with nonstick cooking spray. Lightly spray vegetables with cooking spray and sprinkle with herb mixture. Place grill on barbecue and cook for 10-15 minutes or until crisp-tender and lightly browned on both sides.
Makes 8-10 servings
Serving Size: 6 ounces
Nutrients per serving:
Calories: 34
Total fat: less than 1 gram
Saturated fat: less than 1 gram
Cholesterol: 0 mg
Sodium: 190 mg
Carbohydrate: 8 grams
Protein: 1 gram
Dietary fiber: 2 grams
Home |
Contact Us |
Search Our Site | User Agreement | Privacy Policy |
Sitemap
This information and other information on this site is intended for general reference purposes only and is not intended to address specific medical or health conditions. This information is not a substitute for professional medical advice or a medical exam. Prior to taking nutritional supplements or participating in any diet or exercise program or activity, you should seek the advice of your physician or other qualified health professional. No health information on this site should be used to diagnose, treat, cure or prevent any medical condition.
Copyright © 2003 by APEX Fitness Inc. All rights reserved.
|
