Here is a nice side dish for the summer. Serve along any type of grilled meat.
Makes 8
servings (approx. 7 oz each serving)
4 cups
eggplant
3 cups
squash
2 cups
zucchini
2 cups red
onion
1 cup
parsley
3/4 cup
olive oil
1/2 cup
dill
1/2 tsp salt
1/2 tsp
pepper
1/4 cup
balsamic vinegar
Wash the vegetables, and peel the skin into stripes. Cut them into 2" pieces. Place them in a large pan. Wash and chop the parsley and the dill. Toss with the rest of the veggies and
marinate them with the balsamic vinegar and olive oil. Refrigerate. When ready
to grill, put them in aluminum foil boats and grill for about 20 min till
veggies are tender.
Nutrition Facts
Serving Size
1 serving (182.4 g)
Amount Per
Serving
Calories 237
Calories
from Fat 194
Total Fat
21.6g
Saturated
Fat 2.9g
Trans Fat
0.0g
Cholesterol
0mg
Sodium 162mg
Total
Carbohydrates 11.2g
Dietary
Fiber 3.9g
Sugars 3.5g
Protein 2.9g
Marinated in the balsamic vinegraitte
Wrapped in foil ready for the grill
After they are grilled.
Enjoy!
