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Grilled Vegetables with Roasted Garlic Italian Vinaigrette

Grilled Vegetables with Roasted Garlic Italian Vinaigrette
  • Prep 20 min
  • Total 45 min
  • Servings 8
Updated July 14, 2017

Ingredients

  • 1 large eggplant, unpeeled and cut into 1/4-inch slices
  • 1 medium summer squash, unpeeled and cut into 1/4-inch slices
  • 1 medium zucchini, unpeeled and cut into 1/4-inch slices
  • 2 tablespoons vegetable oil
  • 3/4 cup roasted garlic Italian vinaigrette
  • 2 tomatoes, unpeeled and chopped
  • 1/2 cup finely chopped onion
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon salt

Steps

  • 1
    Heat gas or charcoal grill. Brush eggplant, squash and zucchini slices with oil on both sides. Place on grill over medium heat. Cover grill; cook for 8 to 10 minutes or until tender. Remove vegetables from grill; brush on both sides with 2 tablespoons of the vinaigrette.
  • 2
    Meanwhile, in a medium bowl, place tomato, onion, lemon juice and salt ; mix well. Stir in 2 tablespoons of the vinaigrette.
  • 3
    Arrange vegetables on serving platter; drizzle remaining vinaigrette over vegetables. Top with tomato mixture.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
480mg
20%
Potassium
420mg
12%
Total Carbohydrate
9g
3%
Dietary Fiber
4g
16%
Sugars
4g
Protein
2g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Add something tasty to your family’s Italian cuisine night. Serve these grilled vegetables and roasted garlic vinaigrette – a distinctive side dish.
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