Grilled Vegetable Basket
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Grilled Vegetable Basket
Yield: 6 servings
- MARINADE:
- ¼
- ¼
- 3
- 2
- 1
- 2
-
Freshly-ground black pepper to taste
- VEGETABLES:
-
2
Belgian endives halved lengthwise
- 1
-
1
small zucchini sliced on the
-
diagonal into 2" slices
- 1
-
six 2"-thk slices
Puree the marinade ingredients in a blender until smooth. Set aside.
In a large pot of boiling water, parboil the fennel for 5 minutes, drain.
In a glass dish, place all the vegetables in the marinade. Marinate for 15 minutes.
Prepare an outdoor grill with an oiled rack set 4 inches form the coals. On a gas grill, place the setting to high. Add the vegetables to an oiled wire hinged vegetable basket. Grill turning constantly for about 15 to 20 minutes until vegetables are slightly charred.
This recipe yields 6 servings. Serving size: ½ cup.
Exchanges Per Serving: 1 Vegetable, 1 Monunsaturated Fat.
Nutrition Facts: Calories 69; Calories from Fat 42; total fat; 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 52mg; Carbohydrates 6g; Dietary Fiber 3g; Sugars 3g; Protein 1 g.
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