Balsamic Grilled Veggies

Prep: 20 min., Grill: 25 min.

Yield: Makes 6 servings

Ingredients

• 2  tablespoons  olive oil
• 1  tablespoon  dried or 1/4 cup chopped fresh basil
• 1  tablespoon  balsamic vinegar
• 2  teaspoons  kosher or 1 1/2 tsp. table salt
• 1  teaspoon  pepper
• 1  fennel bulb
• 1  large red onion, cut into 1-inch pieces
• 1  (8-oz.) package fresh mushrooms
• 1  pt. cherry tomatoes
• 2  medium zucchini, cut into 1-inch pieces
• 4  small yellow squash, cut into 1-inch pieces

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Stir together olive oil and next 4 ingredients in a small bowl.

2. Rinse fennel thoroughly. Trim and discard root end of fennel bulb. Trim stalks from bulb, reserving fronds for another use. Cut bulb in half vertically, and remove core. Cut bulb into 1/2-inch-thick slices.

3. Toss fennel, onion, and mushrooms with half of olive oil mixture, and place in a grill wok or metal basket.

4. Grill, covered with grill lid, 10 minutes over 350° to 400° (medium-high) heat. Toss tomatoes, zucchini, and yellow squash with remaining olive oil mixture. Add to grill wok or basket. Grill, covered with grill lid, stirring occasionally, 10 to 15 minutes or until vegetables are tender. Serve immediately.

Nutritional Information

Calories:

110

Fat:

5.2g (sat 0.7g,mono 3.6g,poly 0.6g)

Protein:

4.5g

Carbohydrate:

14.4g

Fiber:

4.6g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

680mg

Calcium:

68mg