Serves 6.

Note: This recipe works for almost any vegetable. Try grilling asparagus, mushrooms, even parboiled potatoes. From Meredith Deeeds.

• 3 large garlic cloves, thinly sliced

• 2 tbsp. olive oil

• 1/3 c. balsamic vinegar

• 1 tbsp. dark brown sugar

• 1/2 tsp. salt, divided

• 1/4 tsp. freshly ground black pepper

• 2 large red bell peppers

• 3 baby eggplants, cut into 1/2 -in. slices on the diagonal

• 2 large yellow crookneck squash, cut into 1/2 -in. slices on the diagonal

• 2 large zucchini, cut into 1/2 -in. slices on the diagonal

• 1 large red onion, cut into 1/2 -in.-thick slices

• 2 tbsp. parsley, chopped

• 2 tbsp. basil, chopped


In a medium skillet, slowly cook the garlic in the olive oil over very low heat for about 2 minutes, or until barely colored. Remove from heat and cool slightly. Whisk in the vinegar, brown sugar, 1/4 teaspoon salt and pepper. Set aside until ready to serve.

Preheat grill (medium-high heat). Grill the peppers whole, turning several times with tongs, until skins are blistered and charred on all sides. Transfer peppers to medium bowl and cover with plastic wrap; let steam to loosen skins. Remove skins; core and seed peppers. Brush the remaining vegetables with some of the dressing and season with remaining 1/4 teaspoon salt and pepper to taste. Grill vegetables until tender, turning once, should take about 5 minutes for eggplant, squash and zucchini and 10 minutes for onion.

Transfer all the vegetables to a serving platter. Drizzle with the remaining dressing and sprinkle the parsley and basil over the top. Serve warm or at room temperature.

Nutrition information per serving:

Calories 137 Fat 5 g Sodium 216 mg

Carbohydrates 20 g Saturated fat 1 g Calcium 59 mg

Protein 4 g Cholesterol 0 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.