Simple and delicious, these vegetables go well with grilled chicken or salmon. Feel free to replace one of the listed vegetables with another, such as zucchini, sweet potato, asparagus, or carrot strips. Keep in mind grilling time may be longer or shorter depending on the vegetable.
1 small eggplant, skin intact. Sliced lengthwise, 1/2-inch thick (about 4 slices) then slice each piece in half.
1 large Portobelo mushroom, cleaned, stems removed. Sliced into 1-inch thick slices
1 medium-size green or red bell pepper, sliced into 1-inch thick slices
1 tablespoon olive oil
2 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon Splenda
Salt and pepper to taste
Spray grill with cooking spray and preheat to medium.
1) Place vegetables in a single layer on a large rectangular baking pan, or cookie sheet. Set aside.
2) In a small bowl, whisk together the vinaigrette ingredients.
3) Brush vinaigrette mixture on both sides of vegetables. Grill until vegetables are tender, turning occasionally. About 6 minutes for eggplant and mushrooms, 5 minutes for peppers. Serve on a large plate. Makes 4 servings.