Ingredients

  • 8 small firm ripe tomatoes or 4 medium
  • 4 whole baby eggplant or 1 medium cut into 2-inch chunks
  • 8 baby summer squash or 2 medium halved
  • 16 mini sweet peppers, mixed colors
  • 1 bunch scallions, trimmed
    Onions Green Bunch
  • 5 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 2 tablespoons sherry vinegar
  • 1 tablespoon shallot, minced
  • 1 tablespoon chopped fresh herbs, such as oregano and basil

Preparation

 

  • Preheat grill to medium-high.
  • Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, ½ teaspoon salt and pepper in a large bowl.
  • Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
  • Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and ¼ teaspoon salt in a small bowl. Drizzle over the grilled vegetables.

Prep – 30 mins    Ready in – 30 mins

Nutrition information

  • Serving size: 1 cup each (8 servings)
  • Per serving: 122 calories; 9 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 2 g protein; 50 mcg folate;0 cholesterol; 5 g sugars; 0 g added sugars; 1,376 IU vitamin A; 47 mg vitamin C; 27 mg calcium; 1 mg iron; 255 mg sodium; 448 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2 fat

 

EatingWell Magazine, May/June 2017