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