Grilled Vegetables For Two
All the best herbs team up with corn, zucchini, squash, onion, fennel and eggplant in tasty grilled vegetables side dish for two.
1 tablespoon each fresh chopped herbs: basil, parsley, thyme, chives
2 cloves garlic, minced
Optional salt and a few grinds of fresh black pepper to taste
2 tablespoons olive oil
1 ear fresh corn, medium sized
1 zucchini sliced into four long strips
1 yellow squash sliced into four long strips
1 large Vidalia, Walla Walla or red onion, cut into rings or wedges
1 bulb fennel, cut into wedges
1 small eggplant, cut into rounds
Prepare grill to medium high heat. Combine herbs, garlic and oil in large bowl.
Toss with vegetables. Begin grilling onions and fennel. Turn after five minutes, then move to side or back of grill and place remaining vegetables on the hot spot.
- Place vegetables on foil or a grill grate so they don't fall into the fire. You may want to spritz a dose of olive oil spray on foil, so the vegetables do not stick.
- Keep an eye on grill. You want to avoid charring the vegetables. Turn the fire down if need be.
- Turn and move things around so they cook evenly. When they are done, place them in warming spot on grill while cooking the tofu and bread.
Calories and fat come from the oil. You may reduce the amount if you prefer, or if you are trying to lose a little weight.
Calories: 215; Fat: 15g; Carbohydrates: 17mg; Protein: 3g; Sodium: 209mg; Fiber 4g