Grilled Vegetables


Serves: 4
Total Calories: 43

Ingredients

1 medium eggplant
1 medium zucchini
1/2 red onion
1 red bell pepper
8 artichoke hearts or 4 baby artichokes halved (stem and top third cut off, then boiled five minutes in water to cover)
olive oil
salt and pepper
balsamic vinegar
1 tablespoon chopped parsley

Directions:

Slice the eggplant into 1/4-inch rounds. Slice the zucchini into about 6 strips vertically. Cut the onion into 4 wedges. Cut the red pepper into 1/2-inch-thick strips. Add the artichoke hearts or baby artichokes. Toss with olive oil to coat. Sprinkle with salt and pepper. You can cook this on the grill, or under the broiler. You should flip the vegetables once. When cooked, but not falling apart, remove from heat, drizzle with balsamic vinegar and parsley. You may wish to add more salt and pepper. If you’re making these to add to pasta, skip adding the vinegar and parsley.

Nutritional Facts:

Serves: 4
Total Calories: 43
Calories from Fat: 0

This Grilled Vegetables recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.




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