Vegetable Grill
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Asparagus, Peppers, Eggplant, Greek Gazebo Dressing
3 Peppers - any color
1 Eggplant
Asparagus
1/4 cup Greek Gazebo Dressing
Wash Vegetable.
Slice Peppers into large pieces,
Slice Eggplant leaving skin on
Cut off tough ends of the asparagus
Pour dressing over all in a large container.
Heat grill and roast. Salt and peper when removing from the grill.
These are so good that I have a hard time not eating them right off the grill. Beats eating steamed or boiled vegetables which to my taste tends to be bland. Leftovers can be used in many other recipes, so fill the grill! I never even liked Eggplant, but now I love it
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKY17046.
1 Eggplant
Asparagus
1/4 cup Greek Gazebo Dressing
Wash Vegetable.
Slice Peppers into large pieces,
Slice Eggplant leaving skin on
Cut off tough ends of the asparagus
Pour dressing over all in a large container.
Heat grill and roast. Salt and peper when removing from the grill.
These are so good that I have a hard time not eating them right off the grill. Beats eating steamed or boiled vegetables which to my taste tends to be bland. Leftovers can be used in many other recipes, so fill the grill! I never even liked Eggplant, but now I love it
Number of Servings: 4
Recipe submitted by SparkPeople user LUCKY17046.
Nutritional Info Amount Per Serving
- Calories: 22.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.0 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 1.6 g
- Protein: 1.3 g
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