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Continued: Recipes for grilled vegetables

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  • Last update: May 29, 2013 - 1:48 PM

Directions

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.

Brush pattypan squash, zucchini and tomatoes with oil; season vegetables generously with salt and pepper. Grill vegetables, turning occasionally and repositioning for even grilling, until blistered and slightly charred, about 8 minutes for squash and zucchini and about 6 minutes for tomatoes. Transfer vegetables to a platter, and sprinkle with basil or oregano.

Nutrition information per serving:

Calories 69 Fat 5 g Sodium 9 mg

Carbohydrates 6 g Saturated fat 1 g Calcium 21 mg

Protein 2 g Cholesterol 0 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 vegetable, 1 fat.

Pina Colada Pineapple Spears

Serves 4.

Note: We’ve talked mostly about vegetables in this story, but this grilled pineapple recipe from Bill and Cheryl Jamison’s book was too good not to share. In the new book, they write: “With its especially high sugar content, pineapple’s a natural for the grill, as long as you don’t torch it. If you like pina colada cocktails, or just want to dream about being in the tropics, this is the dessert for you.” From “100 Grilling Recipes You Can’t Live Without” by Cheryl Alters Jamison and Bill Jamison.

1 medium-size pineapple or 1 (20-oz.) container unsliced fresh pineapple

• 1/3 c. dark rum, preferably, or light rum

• Juice of 1 medium-size lime

• 2 tbsp. canned cream of coconut

• 1/2 tsp. ground mace or nutmeg

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