Grilled Mediterranean Vegetables
Grrrrrgh!
Course : Grilled Vegetables
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggplants
                        salt
  2             medium  zucchini
  1                     red bell pepper
  1                     yellow bell pepper
  1                     fennel bulb
  1              large  red onion
                        olive oil -- for brushing
                        ground black pepper
                        SAUCE
     2/3           cup  plain yogurt
  3        tablespoons  pesto
 

Preparation:

Baby vegetables are perfect for cooking on the barbecue. If using baby eggplants, simply slice them in half lengthwise. They do not need to be salted. 1 Cut the eggplants into 1/2-inch rounds. Sprinkle with salt and layer in a colander. Let drain forabout 30 minutes, then rinse well under cold water, drain and pat dry with paper towels. 2 Cut the zucchini in half lengthwise. Cut the bell peppers in half,leaving the stalks on. Remove the seeds. Slice the fennel and onion into thick wedges. 3 Make the sauce by swirling the yogurt and pesto together to create a marbled effect, Spoon the sauce into a serving bowl. 4 Arrange the vegetables on the hot barbecue Brush with oil and sprinkle with salt and pepper. Grill until lightly browned, turning occasionally. The eggplants and peppers will take 6-8 minutes to cook; the onion and fennel 4-5 minutes. Serve with the marbled pesto sauce.

 

Nutritional Information:

148 Calories (kcal); 2g Total Fat; (11% calories from fat); 7g Protein; 30g Carbohydrate; 5mg Cholesterol; 62mg Sodium