A plate of food that is on the table.



  • 1 yellow bell pepper, quartered
  • 1 red bell pepper, quartered
  • 1 eggplant, sliced into ½ slices
  • 1 zucchini, sliced into ½ inch slices
  • 1 yellow squash sliced into ½ inch slices
  • 2 Tbsp chopped herbs such as tarragon, thyme, rosemary and basil
  • 2 Tbsp balsamic vinegar
  • ¼ tsp of sea salt
  • ¼ tsp black pepper


Preheat grill to high heat. Working in batches,
arrange veggies on the grill and cook, flipping once, until
tender and just beginning to char, 5-8 minutes. Roughly chop
hot veggies into bite-size pieces and toss with herbs, vinegar,
salt and pepper on a large platter. Serve warm, at room
temperature or cold.

Nutritional Info:

PER SERVING:70 calories (5 from fat), 0.5g total fat, 0g
saturated fat, 0mg cholesterol, 160mg sodium, 16g
carbohydrate (7g dietary fiber, 8g sug