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1 medium eggplant 2 medium zucchini 2 ea. red and green peppers 1 medium red onion 2 teaspoon salt 1 teaspoon pepper 2 tablespoons herbs (eg. tarragon & marjoram) 2
teaspoon garlic, crushed |
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* Cut vegetables into half-inch chunks or wedges and toss with seasonings.
* Thread onto metal or soaked bamboo skewers.
* Let sit for one half hour.
* Grill or broil until color shows on vegetables, about 10-15 minutes.
Nutrition Information (per serving):
Calories 47
Fat 0.5 grams
Fiber 3 grams
Exchanges (using the American Diabetic Assoc.
Exchanges) per serving:
2 vegetables
*Recipe Source: Published: "Low-Fat Living" http://www1.xe.net/lowfat/
