Summer Vegetable Grill

Serves: 4
Total Calories: 288


2 small Japanese eggplant
2 small zucchini
2 yellow crockneck squash
1 each small red, orang, and yellow bell pepper
1 tablespoon toasted sesame oil
freshly ground black pepper to taste


1. Wash and cut eggplants, zucchini, and squash lengthwise. Peppers may be cut into quarters.
2. Brush cut-sides of vegetables with a small amount of sesame oil.
3. Preheat grill and place vegetables over high heat, cut-sides down.
4. Grill until vegetables are browned, but not blackened.
5. Turn vegetables over and grill 3-4 minutes until soft, but still crisp.
6. Serve topped with sesame seeds and freshly ground pepper blend.

Super Salad : romaine lettuce, mini mixed bell peppers, cherry tomatoes, and cucumbers.

Nutritional Facts:

Serves: 4
Total Calories: 288
Calories from Fat: 30

This Summer Vegetable Grill recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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