Friday, March 11, 2011

GRILLED VEGETABLES

Servings: 6-8

1 ½ pounds mushrooms, trimmed & left whole
1 long eggplant, cut in ¾ inch pieces
1 bell pepper, cut in 1 inch pieces
1 sweet onion, cut in wedges
1-2 zucchini, cut in ¾ inch pieces
1 pint cherry tomatoes
1-1 ½ cups fat free marinade or dressing

Prepare the vegetables and place in a large bowl. Pour the marinade or dressing over the vegetables and toss well to mix. Let rest for about 30 minutes, tossing occasionally to make sure vegetables are well coated with the mixture.

Heat grill to medium.

Thread the vegetables on skewers or place in a grilling basket. Grill for 10-15 minutes until vegetables are tender, but not burned.

Serve with potatoes, rice or pasta.

Hints: If you use portobello mushrooms, remove the stems and chop into chunks before using. They are delicious and meaty tasting when they are grilled. If you prefer to use whole pearl onions instead of onion wedges, drop the onions into boiling water for about 30 seconds before peeling to make the skins easy to remove. When shopping for marinades, look for ones that are bottled without oil. There are many varieties available in supermarkets and natural food stores. If you have the time, it is also easy to make your own fat free dressing or marinade.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.