This is an easy recipe that can be used for all kinds of vegetables. You can use it to make grilled asparagus, grilled zucchini, grilled corn, grilled eggplant, grilled yellow squash, grilled sweet potatoes, grilled peppers, or any combination that appeals to you.
1 teaspoonsdried basil, thyme, tarragon, etc. (optional)
Salt & pepper
Heat your gas grill by turning all the burners to high and closing the lid, for at least 10 minutes. while the grill heats prepare your vegetables. Toss them with the oil, dried herb of your choice (if desired), and salt and pepper to taste.
Clean the hot grill rack with a wire brush.
Arrange vegetables on the hot grill, leaving a bit of space between them.
Cover and cook, turning occasionally, until the vegetables have grill marks on both sides and are done to your liking.
It should take about 10 to 12 minutes for them to be tender.
Calories/Points will depend on the vegetables you choose. I usually just count 1-2 Points for the olive oil used.Seasoning Suggestions:
Vinegar (Balsamic, Sherry, Wine, etc.)
Fresh squeezed lemon juice
Vinaigrette dressings (Here's one from Giada DeLaurentiis - whisk together 2 tablespoons of oil, 3 tablespoons balsamic vinegar, 2 garlic cloves minced, 1 teaspoon chopped parsley, 1 teaspoon chopped basil, and 1/2 teaspoon chopped rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables.)
Light mayonnaise or a combination of light mayonnaise and non-fat Greek yogurt
Chopped fresh herbs
Honey mustard sauce
Nutritional estimates calculated for: 2 cups zucchini, 1 cup yellow squash, 1 cup eggplant, 1 cup mushrooms, 1 cup asparagus, 1 cup bell pepper, 1 cup onion and 2 tablespoons olive oilWeight Watchers PointsPlus: *2Weight Watchers Freestyle SmartPoints: *1
Basic Grilled Vegetables
Amount Per Serving (1 cup)
Calories 55Calories from Fat 33
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.