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Grilled Mediterranean Vegetables | |||||||||||||
Course : Grilled Vegetables Serves: 4 |
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Ingredients:
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Preparation / Directions: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.
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Nutritional Information:148 Calories (kcal); 2g Total Fat; (11% calories from fat); 7g Protein; 30g Carbohydrate; 5mg Cholesterol; 62mg Sodium | |||||||||||||