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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Mixed Vegetables

Source: dLife

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

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 5.5 Fat, 2.0 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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Servings

Ingredients

3.0
3 tbsp olive oil 2.0
2 tbsp red wine vinegar 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup fresh basil 1.0
1 each medium red bell peppers 1.0
1 each medium yellow bell peppers 2.0
2 each whole eggplant 4.0
4 each small zucchini

Directions

Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
Meanwhile, mix in a cup, the oil, vinegar, salt, pepper and chopped basil.
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.
Drizzle vegetables with any remaining herb mixture.