Mediterranean Grilled Vegetables
  • 1/4cup balsamic or red wine vinegar
  • 1/4cup olive oil
  • 2teaspoons minced garlic
  • 1/2tablespoon dried thyme
  • 1tablespoon dried rosemary
  • 1/2tablespoon Dijon mustard
  • 1/2teaspoon salt
  • 1/2teaspoon freshly ground black peppe
  • 1small (¼ pound) eggplantsliced into 2-inch-thick rounds
  • 3 baby summer squash
  • 3 baby zucchini
  • 3 baby pattypan squash
  • 1/2medium red onionpeeled and cut into 1/2-inch-thick slices
  • 1/2cup cherry or grape tomatoesleft whole
  • 1/2 yellow bell peppercut lengthwise into 2-inch-wide slices
  • 1/2 red bell peppercut lengthwise into 2-inch-wide slices
  • Fresh basil leavesfor garnish
  1. Combine all marinade ingredients in a glass jar; shake well. (This can be made ahead and refrigerated up to 4 days.)
  2. Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.
  3. Preheat grill to medium-high. Remove vegetables from marinade and place on grill; use a grilling basket for smaller pieces. Grill until tender, 5-10 minutes per side. Transfer to a large platter. Garnish with fresh basil.
Recipe Notes
Nutrition Facts
Mediterranean Grilled Vegetables
Amount Per Serving
Calories 161
% Daily Value*
Sodium 227mg 9%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 161 cal, 50% fat cal, 10g fat, 1g sat fat, 0mg chol, 4g protein, 17g carb, 5g fiber, 227mg sodium