Ingredients:
1 yellow bell pepper, quartered
1 red bell pepper, quartered
1 eggplant, sliced into ½ slices
1 zucchini, sliced into ½ inch slices
1 yellow squash sliced into ½ inch slices
2 Tbsp chopped herbs such as tarragon, thyme, rosemary and basil
2 Tbsp balsamic vinegar
¼ tsp of sea salt
¼ tsp black pepper
Directions:
Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 5-8 minutes. Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.
Nutritional Info:
PER SERVING:70 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 16g carbohydrate (7g dietary fiber, 8g sugar), 3g protein
*Source: Whole Foods Market
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