Reciepe Of The Week

Grilled Vegetable Antipasto

Makes 8 servings

PointsPlus™ values | 2 per serving

Ingredients

• 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

Instructions

• 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.