| |
| INGREDIENTS |
| 2 |
eggplants,
cut into ½-inch slices |
| 2 |
zucchini,
cut into ½-inch slices |
| 1 |
red onion,
cut into ½-inch slices |
| 2 |
plum tomatoes,
cut in half lengthwise |
| 6 |
ears corn, shucked |
| |
nonfat cooking spray |
| |
salt and pepper to taste |
|
|
|
| RECIPE |
- Place cut vegetables on a large baking sheet, spray with cooking spray, and sprinkle with salt and pepper, if desired.
- Grill vegetables covered for 10-15 minutes turning frequently until fork tender.
- Serve immediately.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1/6 of grilled vegetables
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
250 |
|
| Total Fat |
11 g |
|
| Sodium |
20 mg |
|
| Total Carbohydrates |
36 g |
|
| Fiber |
8 g |
|
| Protein |
7 g |
|
|
|
