YIELDS
Makes 4 to 6 servings
INGREDIENTS
- ½ medium to large eggplant, cut into ¼-inch thick slices
- 1 medium red or yellow pepper, quartered and cut into ¼-inch slices
- 1 small to medium summer squash or zucchini, cut into ¼-inch rounds
- 8 spears asparagus, trimmed and halved lengthwise
- 2 garlic cloves, smashed
- 3 tablespoons olive oil
- ½ teaspoon sea or kosher salt
- pinch freshly ground black pepper
- 2 sprigs fresh thyme
NUTRITIONAL INFORMATION
Nutritional information per serving (based on 6 servings):
Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 134mg • calc. 17mg • fiber 3g
INSTRUCTIONS
- Preheat the griddle, toss all of the ingredients together. Once hot, put the vegetables on the grill. Tossing occasionally, cook until vegetables are tender, about 25 to 30 minutes. 2. Remove and serve immediately.
