Balsamic Grilled Vegetables - Recipe courtesy of George Stella
    
 
 
1 medium yellow squash, sliced on bias
 
1 medium zucchini, sliced on bias
 
1 medium eggplant, sliced into 1/2-inch thick circles
 
1 red onion, sliced in 1/2-inch thick circles
 
2 Roma tomatoes, sliced in 1/2 lengthwise
 
1 red bell pepper, stemmed, seeded, and quartered
 
1 yellow bell pepper, stemmed, seeded, and quartered
 
2 portobello mushroom caps, gilled and peeled
Salt
 
Freshly ground black pepper
3 green onions
 
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
     
  • Preheat grill to high.
  • Prepare all vegetables.
  • Place vegetables in a roasting pan with the mushroom caps and green onions.
  • Season vegetables generously with salt and pepper, and toss with the olive oil and balsamic vinegar.
  • Place vegetables, cut side down, on the hot grill and cook for a couple minutes on each side, or until tender and nicely marked by the grill.
  • Remove from grill and toss with an additional 1/4 cup balsamic vinegar.
  • Season with salt and pepper, to taste.
    Nutritional Analysis per serving:     Calories: 81; Fat: 5 grams; Saturated Fat: 1 gram; Carbohydrates: 9 grams; Fiber: 3 grams; Net Carbohydrates: 6 grams.     Yield: 10 servings