Grilled Mediterranean Vegetables

Course : Grilled Vegetables
Serves: 4
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Ingredients:

2 medium eggplants
1/8 teaspoon salt
2 medium zucchini
1 medium red bell pepper
1 medium yellow bell pepper
1 medium fennel bulb
1 large red onion
2 tablespoons olive oil -- for brushing
1/8 teaspoon ground black pepper
---SAUCE
2/3 cup plain yogurt
3 tablespoons pesto
 

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.

 

Nutritional Information:

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


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