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Grilled Mixed Vegetables
Source: dLife

Grilled eggplant and vegetables with an herb mixture that will please everyone.

Prep Time: 15 minutes
Cook Time: 7 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 96.2
Total Carbs 11.9 g
Dietary Fiber 5.7 g
Sugars 5.2 g
Total Fat 5.5 g
Saturated Fat 0.8 g
Unsaturated Fat 0.7 g
Potassium 538.7 mg
Protein 2.4 g
Sodium 83.3 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 tbsp  olive oil
2 tbsp  red wine vinegar
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/4 cup  fresh basil
1 each  medium red bell peppers
1 each  medium yellow bell peppers
2 each  whole eggplant
4 each  small zucchini
  1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
  2. Meanwhile, mix in a cup, the oil, vinegar, salt, pepper and chopped basil.
  3. Place red and yellow peppers, eggplants, and squashes on hot grill rack. Cover grill and cook vegetables until tender and browned (7 to 10 minutes), turning and brushing with herb mixture occasionally and transferring vegetables to platter as they are done.
  4. Drizzle vegetables with any remaining herb mixture.

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