Learn to Cook: Grilled Summer Vegetables

Serves 4

When eggplant, peppers and summer squashes are in season, use a simple cooking method such as grilling to fully enjoy them and benefit from their nutrients.

Ingredients

1 green bell pepper, quartered 1 eggplant, cut crosswise into 1/2 inch-thick rounds 1 red bell pepper, quartered 1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices 1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices 2 tablespoons chopped herbs, such as tarragon, thyme and/or basil 2 tablespoons red wine vinegar or sherry vinegar 1/4 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper

Method

Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.
Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.

Nutrition

Per serving: 70 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 16g total carbohydrate (7g dietary fiber, 8g sugar), 3g protein

http://wholefoodsmarket.com/recipes/2987

see whole foods market site for more fabulous recipes…. we especially like the Gluten free ideas and How To Cook entries. Enjoy Jax xx