Make use of your entire grill surface the next time you're grilling chicken, fish, or pork. These vegetables are simple to prepare and cook on the grill alongside your main dish. They're topped with a delicious herbed vinaigrette and make a wonderful low-calorie side dish.

Source: Diabetic Living Magazine




Herbed Vinaigrette
Vegetable Salad


Instructions Checklist
  • For vinaigrette, whisk together olive oil, cider vinegar, parsley, thyme, rosemary, salt, and pepper; set aside.

  • For vegetable salad, combine eggplant, onion wedges, bell peppers, mushrooms, and tomatoes in a very large bowl. Add olive oil and cider vinegar. Toss to coat vegetables.

  • Place vegetables on rack of an uncovered grill directly over medium-hot coals. Grill for 3 minutes; turn vegetables. Grill for 3 to 4 minutes more or until vegetables are tender.

  • To serve, cut each pepper half into 3 strips. Arrange vegetables on a platter. Drizzle with reserved vinaigrette. Serve warm or at room temperature. If desired, garnish with fresh thyme.


Tip: Leave onion wedges attached at the root end to hold wedges together.

Nutrition Facts

1 cup
127 calories; protein 3.1g; carbohydrates 10.6g; dietary fiber 4.6g; sugars 5g; fat 9.4g; saturated fat 1.3g; vitamin a iu 532.3IU; vitamin c 40.1mg; folate 35.1mcg; calcium 22.9mg; iron 0.6mg; magnesium 24.3mg; potassium 463.8mg; sodium 55.4mg.

2 vegetable, 1 1/2 fat