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Grilled Summer Vegetables and Corn

Photo: Beth Galton
Yield 4 servings, with leftovers
Easy, healthy, and delicious, grilled summer vegetables will be your go-to side for impromptu get-togethers this summer.

Ingredients

  • 2 eggplants
  • 2 zucchini
  • 1 large red onion
  • 2 tomatoes
  • 6 ears of corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calcium 36 mg
  • calories 184
  • caloriesfromfat 0 %
  • carbohydrate 32 g
  • cholesterol 0 mg
  • fat 6 g
  • fiber 9 g
  • iron 1 mg
  • protein 6 mg
  • satfat 1 g
  • sodium 26 mg

How to Make It

  1. Cut 2 eggplants, 2 zucchini, and 1 large red onion into 1/2-inch slices. Cut 2 tomatoes in half, and shuck 6 ears of corn. Brush the vegetables with olive oil and sprinkle them with salt and pepper. Place everything on a grill over medium heat and cook, turning frequently, for 10 to 15 minutes or until fork tender. Serve hot, reserving one-third of the cut-up vegetables and 2 ears of corn for another use.