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Monday, May 23, 2011

Reciepe Of The Week

Grilled Vegetable Antipasto

Makes 8 servings
PointsPlus™ values | 2 per serving


  • 2 medium red bell peppers, cored, seeded and cut into 1-inch wedges
  • 2 medium green bell peppers, cored, seeded and cut into 1-inch wedges
  • 2 medium zucchini, cut into 1/2-inch-thick rounds
  • 2 medium yellow crook-neck squash, cut into 1/2-inch-thick rounds
  • 1 medium eggplant, stemmed, cut in half lengthwise and then cut into 1/2-inch-thick half-moons
  • 2 Tbsp olive oil
  • Cooking spray for the grill grate
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp minced fresh oregano leaves
  • 1 tsp salt
  • 1 tsp freshly ground black pepper


  • Toss vegetables with remaining ingredients and set aside.

  • Off heat, coat grill with cooking spray. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill.

  • Place the vegetables directly over the heat source on the prepared grate. Cover and grill until the vegetables begin to char in places and develop distinct grill lines, about 6 minutes.

  • Turn the vegetables with tongs and continue grilling until they again have distinct grill lines over the fire and have begun to soften, about 4 minutes.

  • Transfer all the vegetables back to the bowl with any remaining marinade. Toss gently and serve.

  • Serving size: 2 cups.

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