Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

Live fire brings out the flavors in vegetables in a way that will make this technique a permanent part of your cooking repertoire.

Recipe by Cooking Light September 1999

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Recipe Summary

Yield:
8 servings (serving size: 2 bell pepper quarters, 1 eggplant piece, 2 asparagus spears, 1 zucchini piece, 1 tomato, and 2 tablespoons dressing)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Brush first 6 ingredients with oil; sprinkle evenly with black pepper and salt. Place bell peppers on a grill rack coated with cooking spray; grill 5 minutes. Add eggplant; grill 5 minutes. Add asparagus; grill 5 minutes. Add zucchini; grill 5 minutes. Add tomatoes; grill 5 minutes or until all vegetables are tender, turning vegetables as needed. Remove vegetables from grill. Cut each bell pepper into quarters; cut eggplant halves and zucchini halves each into 4 equal pieces. Serve vegetables with Ranch Dressing.

Nutrition Facts

105 calories; calories from fat 39%; fat 4.6g; saturated fat 0.8g; mono fat 2.7g; poly fat 0.6g; protein 4.6g; carbohydrates 13.9g; fiber 3.5g; cholesterol 0mg; iron 1.6mg; sodium 181mg; calcium 57mg.
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