EatingWell: Soak up the summer
1 bunch scallions, trimmed
5 tablespoons extra-virgin olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
2 tablespoons sherry vinegar
1 tablespoon shallot, minced
1 tablespoon chopped fresh herbs, such as oregano and basil
:
Preheat grill to medium-high.
Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.
Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables.
Recipe nutrition: Per serving: 122 calories; 9 g fat (1 g sat, 7 g mono); 0 mg cholesterol; 9 g carbohydrate; 0 g added sugars; 5 g total sugars; 2 g protein; 3 g fiber; 225 mg sodium; 448 mg potassium.
Nutrition Bonus: Vitamin C (79 percent daily value), Vitamin A (28 percent dv)
1/2 Carbohydrate Serving(s)
Exchanges: 2 vegetable, 2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
