Grilled Vegetables

4 servings

1/2 Cup     Reduced sodium vegetable broth
1 TBL & 1 Tsp  OIive Oil
1/4 Tsp      Salt
1/4 Tsp      Freshly ground black pepper
1 Large      Eggplant, cut lengthwise into 8 1/4" slices
2 Medium   Red Bell Pepper, seeded, trimmed & quartered-sliced lengthwise
1 Medium   Green Bell Pepper, seeded, trimmed & quartered-sliced lengthwise
1 Medium   Yellow Bell Pepper, seeded, trimmed & quartered-sliced lengthwise
1 Medium   Zucchini-sliced lengthwise
I Medium    Yellow Summer Squash-sliced lengthwise
2 Medium   Red Onions
2 TBL         Balsamic Vinegar

Spray gill or boiler rack with nonstick spray.
In small bowl whisk together broth, oil, salt & pepper; lightly brush vegies on all sides with mixture.

Grill untill tender on one side 10 minutes turn and grill on otherside 5 minutes.
Remove from grill.

Drizzle balasmic vinegar



154 calories, 5 fat grams, 26 carbs

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