Tuscan Vegetable Grill
1/3 cup extra virgin olive oil
1/3 cup white balsamic vinegar
1/3 cup fresh Italian parsley leaves, lightly packed
3 tbsp. Raley's Pesto
3 tbsp. grated Parmesan cheese
1/2 tsp. sea salt
Freshly ground pepper to taste
1 medium eggplant, sliced 1/4-inch thick
1 red bell pepper, stemmed, seeded and halved
1 large zucchini, cut into thirds lengthwise
1 large yellow squash, cut into thirds lengthwise
1 large red onion, sliced 1/4-inch thick
1 large fennel bulb, sliced 1/4-inch thick
3 medium (or 2 large) heirloom tomatoes, wedged
Grilled polenta slices (optional)
Toasted pine nuts (optional topper)
Great served warm over grilled polenta, but this fantastic dish can also be served chilled as a summer salad.
2. Grill eggplant, pepper, zucchini, squash, onion and fennel over medium heat for 3 to 5 minutes on each side or until lightly charred. Remove from grill and cut into 2-inch pieces.
3. Place in a large bowl with tomatoes and toss with dressing. Serve over grilled polenta and top with pine nuts, if you like.
212 calories, 4 g protein, 15 g total fat (2 g sat.), 17 g carbohydrate, 5 g fiber, 9 g sugar, 2 mg cholesterol, 274 mg sodium, 6 points