Marinated Barbequed Vegetables

These tasty vegetables can be cooked on skewers or thrown straight on the barbecue. Serve them hot or at room temperature. As cold leftovers, they’re great with crusty bread.

Step: 1

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

Step: 2

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic. Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Step: 3

Preheat an outdoor grill for high heat.

Step: 4

Place vegetables directly on the grill or on skewers. Cook on the prepared grill 2 to 3 minutes per side, brushing frequently with the marinade, or to desired doneness.

Per Serving: 157 calories; protein 2.5g; carbohydrates 14.2g; fat 11.2g; sodium 8.3mg.

Deciding stay in and cook your food instead of dining out is good a step in the right direction if you’re more point on eating healthier. There’s no best way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- important side dishes.

A side dish would easily derail your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not careful . But with our healthy side dish recipes, you won’t ever run into that problem .