Grilled Antipasto
Enjoy this healthy Italian side dish.
Featuring the following Elzinga plants:
Eggplant,
Eggplant,
Summer Squash,
Summer Squash,
"Italian Flavors" Eggplant,
"Italian Flavors" Sweet Red Pepper,
Oregano,
Sweet Pepper
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Directions
1. Cut red pepper, zucchini and yellow squash lengthwise in quarters.
2. Cut eggplant into ½ inch-thick slices
3. Combine olive oil and next 3 ingredients in a small bowl; stir well with a whisk.
4. Brush vegetables with olive oil mixture.
5. Coat grill rack with vegetable spray, placing over medium hot coals.
6. Put vegetables on rack and cook 2 minutes or until crisp-tender, turn occasionally.
7. Serve.
2. Cut eggplant into ½ inch-thick slices
3. Combine olive oil and next 3 ingredients in a small bowl; stir well with a whisk.
4. Brush vegetables with olive oil mixture.
5. Coat grill rack with vegetable spray, placing over medium hot coals.
6. Put vegetables on rack and cook 2 minutes or until crisp-tender, turn occasionally.
7. Serve.
Nutritional Information
Nutritional information per serving
Calories 62, Protein 1.6, Fat 3.7, Carbohydrate 7.1, Cholesterol 0, Iron 1.0, Sodium 5, Calcium 34
Serving Information
3/4 cup
Additional Information
Preparation Time: 10 minutes ·
Serves: 4 ·
Cooking Time: 5 minutes ·
Where To Cook: Grill ·

