| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Salads |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Chopped fresh rosemary |
| 1/8 |
ts |
Freshly ground pepper |
| 2 1/2 |
ts |
Olive oil |
| 1 |
tb |
Raspberry-flavored vinegar |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Ears fresh corn, husked |
| 1 |
sm |
Zucchini, (1/4 pound) cut in half lengthwise |
| 1 |
sm |
Yellow squash, (1/4 pound) cut in half lengthwise |
| 1 |
lg |
Red bell pepper, cut into quarters |
| 1 |
md |
Eggplant, (1 pound) cut in half lengthwise |
| 2 |
sl |
Purple onion, (1/2-inch) |
| 1 |
lg |
Unpeeled tomato, cored and cut in half crosswise |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until
blended. Brush ears of corn and the cut surfaces of the remaining
vegetables with half of olive oil mixture, and set aside.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with
remaining olive oil mixture. Turn vegetables over, and cook an additional 5
minutes or until tender. Remove from grill; cut each ear of corn into 6
pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces
in half. Yield: 4 servings (serving size: 1/2 cup).
Per serving: 121 Calories; 4g Fat (25% calories from fat); 4g Protein; 22g
Carbohydrate; 0mg Cholesterol; 21mg Sodium
Recipe by: Cooking Light, May/June 1993, page 82
Posted to MC-Recipe Digest V1 #416 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
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