Recipes

Grilled Vegetables with Rice

Grilling is thrilling when you prepare these healthy veggies in a mouth-watering marinade. If you're looking for a dish to accompany your favorite meat, poultry or seafood, this medley gets the job done. Veg out tonight.
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Course Appetizer
Cuisine Continental
Servings 6 servings
Calories 614.14 kcal

Ingredients
  

  • 2 teaspoon(s) olive oil
  • 3 1/2 tablespoon(s) onions, chopped
  • 2 tablespoon(s) balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 teaspoon(s) dijon mustard
  • 1/8 teaspoon(s) black pepper
  • 3/4 pound(s) medium yellow summer squash, cut into 1/2-inch rounds
  • 3/4 pound(s) medium green zucchini, cut into 1/2-inch rounds
  • 3/4 pound(s) medium eggplant, cut into 1/2-inch rounds
  • 1 333/1000 cup(s) cooked rice
  • 1 red pepper, cut into chunks

Instructions
 

  • Place first six ingredients in a bowl and blend thoroughly to make a marinade.
  • Add the squash, zucchini, pepper and eggplant to the marinade.
  • Marinate for at least 10 minutes; place vegetables on the grill, turning regularly and brushing with extra marinade.
  • Cook until brown on each side.
  • Serve over cooked rice.
  • Ready in 35 min.

Nutrition

Calories: 614.14kcalCarbohydrates: 118.33gProtein: 13.49gFat: 11.56gSaturated Fat: 1.48gSodium: 753.71mgFiber: 8.4gSugar: 17.2g
Keyword Low Cholesterol, Pumpkin, Rice, Vegetables
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