Grilled Vegetable Basket

Recipe Ingredients

		Marinade
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Balsamic vinegar
3		Garlic cloves - minced
2 teaspoons	10ml	Minced rosemary
1 teaspoon	5ml	Minced basil
2 teaspoons	10ml	Lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetables
2		Belgian endives - halved lengthwise
1		Fennel bulb - halved lengthwise
1		Zucchini - sliced on the (small)
		Diagonal into 2" slices
1		Red onion - sliced into (small)
		Six 2"-thk slices

Recipe Instructions

Puree the marinade ingredients in a blender until smooth. Set aside.

In a large pot of boiling water, parboil the fennel for 5 minutes, drain.

In a glass dish, place all the vegetables in the marinade. Marinate for 15 minutes.

Prepare an outdoor grill with an oiled rack set 4 inches form the coals. On a gas grill, place the setting to high. Add the vegetables to an oiled wire hinged vegetable basket. Grill turning constantly for about 15 to 20 minutes until vegetables are slightly charred.

This recipe yields 6 servings. Serving size: 1/2 cup.

Exchanges Per Serving: 1 Vegetable, 1 Monunsaturated Fat.

Nutrition Facts: Calories 69; Calories from Fat 42; total fat; 5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 52mg; Carbohydrates 6g; Dietary Fiber 3g; Sugars 3g; Protein 1 g.

Source:
The Webb Cooks by Robyn Webb, MS, LN at http://www.diabetes.org

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