Grilled Veggies and Herbs Recipe



  • 1/4 cup fresh herbs minced (basil, oregano, rosemary, etc)
  • 1 small eggplant, cut into 1/4 inch slices
  • 1/2 teaspoon salt
  • 1 red, green and yellow bell pepper, cut into 1/4 inch slices
  • 2 Italian squash, cut lengthwise and into 1/4 inch pieces
  1. Combine herbs in a small bowl let stand for at least 3 hours. Place eggplant in a large colander, sprinkle with salt and let drain 1 hour.
  2. Heat grill to medium heat and spray grill with nonstick cooking spray. Spray vegetables with cooking spray and sprinkle with herb mixture.
  3. Grill 10-15 minutes or until crisp-tender and lightly browned on both sides.

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