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Vegetables, Grilled w/Basil Marinade (P, KLP)
Source: South Beach diet
Serves: 8 or more

2 medium eggplants (2 lb. total) trimmed and sliced crosswise into 1/2" thick rounds
2 medium yellow summer squash, ends trimmed and cut in half lengthwise
3 medium zucchini, ends trimmed and cut in half lengthwise
1 tablespoon salt
2 medium red bell peppers, cored, seeded and quartered
1 medium red onion, peeled and sliced into 1/2" thick rounds

Basil Marinade:
6 tablespoons extra-virgin olive oil
3 tablespoons minced fresh basil
2 tablespoons red wine vinegar
1 clove garlic, minced
Salt and fresh ground pepper to taste

Place eggplant, zucchini, and squash in a colander over the sink, and add salt. Toss and let drain for 30 minutes.

Make Basil Marinade while draining.

Rinse the eggplant, zucchini, and squash and pat dry with paper towels and place in a large bowl. Add the peppers. Pour the marinade over the vegetables and toss well. Refrigerate for 1 hour.

Brush the red onion slices with marinade from vegetable bowl. Shake off excess marinade on the other vegetables. Reserve remaining marinade.

Grill the vegetables about 5 minutes per side, until tender but not mushy. Place on serving plate and drizzle the reserved marinade over them.

Posted by Pauline Miller

Nutritional Info Per Serving: N/A