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Grilled Summer Vegetables
Servings:
Serves 2 to 16 as an appetizerPrep Time:
30 minutesCook Time:
21 minutes
Ingredients
8 tsp. extra virgin olive oil
1 1/2 tsp. Inspirations Irish Stout Mustard
2 Tbsp. reduced-sodium soy sauce
2 tbsp. lemon juice
2 Tbsp. freshly ground black pepper
1/2 summer squash, sliced lengthwise
1/2 zucchini, sliced 1/3" thick, lengthwise
1/2 eggplant, sliced 1/3" thick lengthwise
1 bermuda onion, sliced 1/2 inch thick
1/2 red bell pepper, quartered
Directions
1. While the grill is heating, whisk together the olive oil, mustard, soy sauce, lemon juice, and black pepper until emulsified.
2. Brush the vegetables with the mustard sauce. Grill for 7 to 8 minutes, and then flip vegetables over, basting with additional sauce. Grill another 7 to 8 minutes, or until desired level of doneness is attained.
3. The summer squash and zucchini will grill more quickly than the eggplant, onions, and pepper.
4. Remove to a platter and serve.
Source: Hannaford fresh Magazine, July - August 2006
Nutrition
| Nutritional Facts | |
| Servings | Serves 2 to 16 |
| Base Nutrients | |
| Calories | 289 kcal (14%) |
| Calories from Fat | 234 kcal (0%) |
| Total Fat | 26 g (40%) |
| Saturated Fat | 11 g (55%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 556 mg (23%) |
| Total Carbohydrates | 33 g (11%) |
| Dietary Fiber | 14 g (56%) |
| Protein | 10 g (17%) |
| Vitamins | |
| Vitamin A | 962 IU (3%) |
| Vitamin C | 73 mg (81%) |
| Minerals | |
| Calcium | 95 mg (7%) |
| Iron | 11 mg (61%) |
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