Serves: 8
Total Calories: 132

1 8-inch yellow squash
1 8-inch zucchini
1 small firm eggplant
8 small white onions
1 tablespoon corn oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons Dijon style mustard
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram
1 small bay leaf, crumbled
1 clove garlic, minced
1 tablespoon snipped fresh parsley
1 sweet red bell pepper, cut into squares
1 green pepper, cut into 8 squares
8 mushrooms
8 cherry tomatoes

1. Cut the squash and zucchini into 16 slices each. Cut the eggplant into 1-inch cubes. Peel onions.

2. In a large container with cover, combine oil, 5 tablespoons cold water, lemon juice, vinegar, mustard, basil, thyme, marjoram, bay leaf, garlic and parsley.

3. Add the vegetables. Stir to coat. Cover and marinate in refrigerator at least 2 hours or overnight. Stir occasionally.

4. To grill, remove vegetables form marinade and thread onto skewers. Place on heated grill. Brush with reserved marinade, turning often until vegetables are tender-crisp, about 10-12 minutes.

EXCHANGES
2 Vegetable

NUTRITION FACTS
Calories 66
Total Fat 2 grams
Saturated Fat trace
Cholesterol 0 milligrams
Sodium 24 milligrams
Total Carbohydrate 10 grams
Dietary Fiber 3 grams
Protein 2 grams

Nutritional Facts:

Serves: 8
Total Calories: 132
Calories from Fat: 15

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