Grilled Tossed Vegetables

1. 1

   Peel and cube eggplant to make 6 cups.

2. 2

   Mix with the chopped green pepper and chopped onion.

3. 3

   Cut 3 pieces of heavy-duty foil about 12 x 18-inches.

4. 4

   Divide the eggplant mixture evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with basil or if preferred use chopped fresh basil.

5. 5

   Close foil tightly.

6. 6

   Place foil packs on grill 3 to 4 inches from heat.

7. 7

   Cook for about 35 minutes. Chop tomato and place on another piece of foil.

8. 8

   Close foil and place on grill the last 15 minutes of eggplant cooking time. Remove vegetables from foil; blend together in large bowl.

9. 9

   Season to taste with salt and black pepper.

10. 10

    4 servings. Carbohydrate 11 g, protein 2 g, fat 3.3 g, calories 75.

* Per serving · 4 servings · Values may vary.

No additional tips available.