Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
grill:
8 mins
total:
18 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine the herbs, vinegar, oil, and garlic, plus salt and freshly ground black pepper to taste. Grill vegetables on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until vegetables are crisp-tender, turning once and brushing occasionally with some of the oil mixture. Transfer vegetables to serving dish; toss with remaining oil mixture. Makes 4 to 6 servings.

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If desired, substitute 1 small regular eggplant for the Japanese eggplants. Slice the eggplant and grill as above. Before serving, cut the eggplant slices into quarters.

Nutrition Facts

116 calories; fat 7g; saturated fat 1g; carbohydrates 13g; insoluble fiber 3g; protein 1g; vitamin a 278.2RE; vitamin c 66.1mg; sodium 39mg; calcium 10.1mg; iron 1.1mg.
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