1      zucchini, sliced into 1/2 inch rounds
1      yellow summer squash, sliced into 1/2 inch rounds
1      medium eggplant, sliced into 1/2 inch rounds

Marinade:
1      Tbsp olive oil
3      Tbsp balsamic vinegar
2      cloves garlic, crushed
ground black pepper to taste
1/4   cup chopped green onion

     

 

 

*Combine the ingredients for the marinade in a large bowl and blend well. 

*Add the vegetables to the marinade and mix together. 

*Place on the barbecue turning regularly until golden brown on each side. Brush with extra marinade as necessary. 

*When cooked, remove the squash slices from the barbecue and toss with any remaining dressing. Sprinkle with the chopped green onion and serve immediately.

   Nutrition Information (per serving- 3/4 cup):

Calories               72                   Carbohydrate      9 grams

Fat                        3.5 grams      Protein                  1.5 grams

Saturated Fat      0.5 grams      Cholesterol          0 grams

Fiber                    2 grams          Sodium                 6 mg      

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

   2 vegetables plus 1/2 fat

   

 *Recipe Source:

 This recipe is excerpted from Communicating Food for Health Newsletter: Copyright 2003 Food and Health Communications, Inc. All rights reserved.