Prince

Herbed Grilled Vegetables

1 small eggplant, cut into 1/4 inch slices
1 red, green and yellow bell pepper, cut into 1/4 inch slices
2 Italian squash, cut lengthwise and into 1/4 inch pieces
2 tablespoons olive oil
1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)

Place vegetables in a large container. Drizzle with oil and toss vegetables to coat. Sprinkle with fresh herbs and salt and pepper to taste. Spray grill with nonstick cooking spray and heat over medium low heat. Place vegetables on grill and cook 8-10 minutes or until crisp-tender and lightly browned on both sides.

Makes 8 servings
Serving size: 1/8 of ingredients (varies with size of vegetables)


Nutrients per serving:
Calories: 64
Total fat: 4 grams (47% of calories)
Saturated fat: trace
Cholesterol: 0 mg
Sodium: 4 mg
Carbohydrate: 8 grams (44% of calories)
Protein: 2 grams (9% of calories)
Dietary fiber: 3 grams

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