A small amount of hickory chips provides lots of flavor in this recipe.

Recipe by Cooking Light July 1998

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Yield:
4 servings
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Ingredients

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Directions

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  • Soak wood chips in water 30 minutes. Drain well.

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  • Bring the vinegar to a boil in a small saucepan; cook until reduced to 1/4 cup (about 8 minutes).

  • Combine mushrooms and next 5 ingredients (mushrooms through onion) in a large bowl. Add oil, salt, and pepper; toss well to coat.

  • Prepare grill. Place wood chips over hot coals. Place mushrooms, squash, zucchini, eggplant, and onion on grill rack coated with cooking spray; grill 5 minutes on each side. Turn vegetables; add tomatoes. Grill 5 minutes or until vegetables are tender.

  • Arrange 1/2 cup arugula, 3 yellow squash pieces, 3 zucchini pieces, 2 eggplant slices, 2 tomato halves, 1 mushroom cap, and 1 onion wedge on each of 4 plates. Combine the basil, oregano, cilantro, and thyme in a small bowl, and sprinkle evenly over vegetables. Drizzle 1 tablespoon vinegar over each serving.

Nutrition Facts

150 calories; calories from fat 38%; fat 6.4g; saturated fat 0.9g; mono fat 3.9g; poly fat 0.9g; protein 5.5g; carbohydrates 23g; fiber 5.7g; iron 3.3mg; sodium 324mg; calcium 139mg.
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