Selfadvocatenet.com recipe of month for September
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- ⅓ cup balsamic vinegar
- 3 tablespoons olive oil
- 1 tablespoon snipped fresh basil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 red sweet peppers, stemmed, seeded, and quartered
- 2 yellow sweet peppers, stemmed, seeded, and quartered
- 1 bulb fennel, stemmed and cut into ¼-inch-thick segments
- 6 large mushrooms
- 2 medium Japanese eggplants, ends trimmed and cut lengthwise into ½-inch-thick slices
- 2 zucchini, cut diagonally into ½-inch-thick slices
- 8 ounces fresh asparagus, trimmed
- Fresh basil sprigs (optional)
- 1For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.
- 2For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
- 3Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.
- Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes. For the eggplant and zucchini, allow 5 to 7 minutes. For the asparagus, allow 4 to 5 minutes.
Nutrition information
- Serving size: 1 serving
- Per serving: 155 calories;7 g fat(1 g sat); 7 g fiber; 20 g carbohydrates; 5 g protein; 103 mcg folate; 0 mg cholesterol; 9 g sugars; 1,879 IU vitamin A; 185 mg vitamin C; 62 mg calcium; 2 mg iron; 133 mg sodium; 871 mg potassium
- Nutrition Bonus: Vitamin C (308% daily value), Vitamin A (38% dv), Folate (26% dv)
- Carbohydrate Servings: 1½
- Exchanges: 3 vegetable, 1½ fat
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