Source: Diabetes Comfort Food

by Johanna Burkhard

 

Serves: 4

 

1 Vidalia onion

1 red bell pepper

1 yellow bell pepper

3 small zucchini

 

 

2 tbsp olive oil	1 tbsp finely chopped parseley
1 tbsp balsamic vinegar	or thyme leaves
1 red wine vinegar	˝ tsp salt
1 tsp Dijon mustard	˝ tsp freshly ground black
1 large clove garlic, minced	pepper

 

Preheat barbecue, sprayed with vegetable cooking spray.

 

Slice onion into four rounds; insert small bamboo skewers through slices to prevent them from falling apart when grilling. Cut peppers into quarters; remove ribs and seeds. Cut zucchini crosswise into halves and then cut each piece in half lengthwise. Arrange vegetables on a baking sheet.

 

Dressing: In a bowl, combine oil, vinegars, mustard, garlic, parsley, rosemary, salt and pepper. Brush vegetables with vinaigrette and let marinate at room temperature for 30 minutes or for up to 4 hours.

 

Place on grill over medium-high heat; grill for 12 to 15 minutes, turning occasionally; remove vegetables as they become tender-crisp. Transfer to a serving platter; serve warm or at room temperature.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	72	˝ fat	n/a
Fat, total	4 g	2 vegetable
Fat, saturated	0 g
Carbohydrates	10 g
Protein	1 g
Cholesterol	0 mg
Dietary Fiber	2 g
Sodium	165 mg