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Grilled Summer Vegetables

Preparation time:  20 minutes
Servings: 4

  • ½ medium size eggplant, cut into cubes
  • 2 medium zucchini squash, cut into cubes
  • 1 medium summer squash, cut into cubes
  • 1 medium sweet red pepper, seeded and cut into thin strips
  • 1 medium Vidalia onion, thinly sliced
  • 1 tbsp olive oil
  • 2 tsp chopped fresh dill
  • 1/8 tsp pepper
  • 1 tsp seasoning salt
  1. Toss the vegetables with the olive oil until coated. Arrange equal amounts of vegetables on four 12-inch squares of aluminum foil. Sprinkle each square with equal amounts of seasonings. 
  2. Fold foil over vegetables, sealing securely. Grill 6 inches above medium-hot coals for 15 minutes, turning once.  

Vegetable: 2
Fat: ½

Nutritional Information
Serving size: 1 packet

 Calories  82
 Calories from Fat            32
 Total Fat  4 g
 Saturated Fat  1 g
 Cholesterol  0 mg
 Sodium  386 mg 
 Carbohydrate  12 g
 Dietary Fiber  4 g
 Sugars  7 g
 Protein  3 g


Recipe courtesy of: At Home with Gladys Knight 

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Health and Wellness Tip

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