Her Health > Recipes > Grilled Summer Squash

Serve this dish over brown rice or whole wheat pasta for a summer treat that keeps the heat out of the kitchen. It is a great dish for any barbeque.

Yield: 6 (3/4c) servings

1 zucchini, sliced into 1/2-inch rounds

1 yellow summer squash, sliced into 1/2-inch rounds

1 medium eggplant, sliced into 1/2-inch rounds

Marinade:

1 tbsp olive oil

3 tbsp balsamic vinegar

2 cloves garlic, crushed

Ground black pepper to taste

1/4 cup chopped green onion

Combine the ingredients for the marinade in a large bowl and blend well. Add the vegetables to the marinade and mix together. Place on the grill, turning regularly until golden brown on each side. Brush with extra marinade as necessary. When cooked, remove the squash slices from the grill and toss with any remaining dressing. Sprinkle with the chopped green onion and serve immediately.

Nutrition Facts(per serving): Calories: 59, Fat: 3 grams, Saturated fat: 0, Cholesterol: 0, Sodium: 12 mg, Carbohydrate: 9 grams, Fiber: 4 grams, Protein: 2 grams