Grilled Veggie GardenServes 4.


  • 1 Portobello mushroom cap
  • 1 zucchini squash
  • 1 red onion
  • 1 yellow squash
  • 1 red bell pepper
  • 1 yellow pepper
  • 16 asparagus spears
  • 4 ounces Italian, vinaigrette or citrus salad dressing (Use light dressing if desired)


  1. Slice the zucchini, yellow squash and red onion lengthwise into ¼ inch thick slices.
  2. Cut the peppers into quarters (use the flattest side) and dispose of the stem, white parts and seeds.
  3. Remove the stem of the mushroom. Use a spoon to scrape off the soft flutes under the cap.
  4. Place all the vegetables in a deep dish and toss with dressing. Marinate for 1 hour.
  5. Place directly on the grill or in a grill basket.
  6. Grill over hot coals until vegetables are tender and grill marked.

Nutritional analysis per serving: (with light dressing) – 85 Calories; 2g Fat; 4g Protein; 15g Carbohydrate; 4g Fiber; 0mg Cholesterol; 436mg Sodium.

Chef’s Notes: Grilled vegetables are great as appetizers and make a great side dish. Leftovers are even better on salads, sandwiches, paninis, pizzas, and in pasta. If you are unable to grill the vegetables, you can achieve a similar affect by roasting them in the oven.

Doctor’s Notes: Many people who say they don’t like vegetables have just never tried them grilled which brings out their natural sweetness.


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