Learn to Cook: Grilled Summer Vegetables
When eggplant, peppers and summer squashes are in season, use a simple cooking method such as grilling to fully enjoy them and benefit from their nutrients.
1 green bell pepper, quartered 1 eggplant, cut crosswise into 1/2 inch-thick rounds 1 red bell pepper, quartered 1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices 1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices 2 tablespoons chopped herbs, such as tarragon, thyme and/or basil 2 tablespoons red wine vinegar or sherry vinegar 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper
Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.
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.
Per serving: 70 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 16g total carbohydrate (7g dietary fiber, 8g sugar), 3g protein
see whole foods market site for more fabulous recipes…. we especially like the Gluten free ideas and How To Cook entries. Enjoy Jax xx