Variations

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Herbed Broiled Tomatoes

Top tomatoes with ^ cup (60 mL) chopped parsley and 12 tsp (2 mL) dried basil or oregano before broiling, or mix herbs with crumb topping.

Parmesan Broiled Tomatoes

Add V2 cup (125 mL) grated parmesan cheese to crumb topping.

Grilled Vegetable Medley

Yield: about 3 lb (1.5 kg) Portions: 9 Portion: 5 oz (150 g)

Metric

Ingredients

3-312 lb

Assorted vegetables; Small eggplants Zucchini Yellow summer squash Bell peppers Radicchio

Large onions

as needed

as needed

Olive oil

to taste

to taste

Salt

as needed

as needed

Balsamic vinegar

Per serving:

Calories, 180; Protein, 1 g; Fat, 16 g (78% cal.); Cholesterol, 0 mg; Carbohydrates, 9 g; Fiber, 2 g; Sodium, 10 mg.

Procedure

1. Prepare the vegetables: Trim off the stem ends of the eggplants and cut them lengthwise into thick slices. If they are very small, just cut them in half lengthwise. Trim the stem ends of the zucchini and yellow squash. Cut lengthwise into thick slices. Core and seed the peppers and cut into quarters lengthwise. Remove any bruised outer leaves of the radicchio and cut in halves or quarters through the base, leaving the core in to hold the leaves together. Cut the onion into thick slices, holding the rings of each slice together with a bamboo skewer.

2. Brush the vegetables with olive oil and sprinkle them with salt.

3. Grill the vegetables over medium heat, turning as necessary, until they are tender and lightly grill-marked. Cooking time will vary for different vegetables. Regulate the heat or distance from the flame so that the vegetables cook without browning too much.

4. Remove from the grill and brush with a little balsamic vinegar, and, if desired, a little more olive oil. Serve warm.

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Vinegar For Your Health

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