Week 26 recipe-Grilled Summer Vegetables with Shallot-Herb Vinaigrette
Total: 30 mins Servings: 8
8 small firm ripe tomatoes or 4 medium
4 whole baby eggplant or 1 medium cut into 2-inch chunks
8 baby summer squash or 2 medium halved
16 mini sweet peppers, mixed colors
1 bunch scallions, trimmed
5 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper
2 tablespoons sherry vinegar
1 tablespoon shallot, minced
1 tablespoon chopped fresh herbs, such as oregano and basil
Preheat grill to medium-high.
Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.
Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.
Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables.
Serving Size: 1 cup each
Per Serving: 122 calories; protein 2g; carbohydrates 9.2g; dietary fiber 3.4g; sugars 5.4g; fat 9.1g; saturated fat 1.3g; vitamin a iu 1375.8IU; vitamin c 47.3mg; folate 50.5mcg; calcium 27.4mg; iron 0.7mg; magnesium 26.4mg; potassium 447.9mg; sodium 255.3mg; thiamin 0.1mg.