1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or pattypan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
Pepper

1. In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.

2. Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.

3. Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time. (Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper.

Makes 4 side-dish servings.

Nutritional facts per serving

calories: 63 , total fat: 4g , saturated fat: 1g , cholesterol: 0mg , sodium: 149mg , carbohydrate: 8g , fiber: 3g , protein: 1g , vitamin A: 37% , vitamin C: 91% , calcium: 2% , iron: 4% , vegetables: 1.5diabetic exchange , fat: .5diabetic exchange