Mixed Vegetable Grill

Oxmoor House
2 servings.


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2 tablespoons white balsamic vinegar
2 tablespoons canned no-salt-added chicken broth, undiluted
1 teaspoon chopped fresh oregano
1 teaspoon olive oil
1/2 teaspoon minced garlic
1/8 teaspoon pepper
1 medium-size sweet red pepper, cut into quarters
1/2 small eggplant (about 1/4 pound), sliced
1 small yellow squash, cut into quarters
1 small zucchini, cut in half lengthwise
2 (1/2-inch-thick) slices purple onion
Vegetable cooking spray
Fresh oregano (optional)


Combine first 6 ingredients in a small bowl, stirring well with a wire whisk. Place sweet red pepper and next 4 ingredients on a baking sheet; brush vegetables with half of vinegar mixture.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place vegetables, cut side down, on rack; grill, covered, 5 minutes. Brush with remaining vinegar mixture; turn vegetables, and grill an additional 5 to 6 minutes or until vegetables are tender. Remove vege-tables from grill; cut onion slices into quarters. Garnish with oregano, if desired.

Created date

August 2009

Nutritional Information

Calories 111
Caloriesfromfat 28 %
Fat 3.4 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.7 g
Carbohydrate 19.4 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 19 mg
Calcium 0.0 mg