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    Grilled Mesquite Vegetables

    Source of Recipe

    Mrs. Dash®

    Recipe Link:

    List of Ingredients

    2 to 3 Tbsp. (30-45mL) Mrs. Dash® Mesquite Grilling Blend™
    1/2 medium eggplant trimmed and cut into 1/2 inch (1.25cm) thick slices
    1 medium zucchini, quartered lengthwise
    1 medium red onion, peeled and halved
    1 each red and green bell peppers, cut into large slices
    2 Tbsp. (30mL) olive oil, divided
    1 Tbsp. (15mL) balsamic vinegar


    1. Preheat barbeque to medium.
    2. In a large bowl combine Mrs. Dash® Mesquite Grilling Blend™ and 1 Tbsp. (15mL) olive oil.
    3. Add vegetables and toss until well-coated with olive oil mixture.
    4. Lay vegetables on grill.
    5. Cover and grill, turning pieces once during cooking.
    6. Cook until tender and vegetables develop grill marks, about 3 to 4 minutes on each side.
    7. Remove vegetables as soon as they are cooked.
    8. Coarsely chop vegetables into 1/2 inch (1.25cm) pieces.
    9. Mix remaining olive oil and balsamic vinegar in a large bowl, add cut vegetables and toss with dressing.
    10. Serve at room temperature.
    11. Note: Grilling vegetables dehydrates them slightly and intensifies flavors while Mrs. Dash® Mesquite Grilling Blend™ adds a third dimension of flavor.
    12. This dish makes a colorful accompaniment to any grilled meat.

    = Quick Cooktime
    = Very Low Sodium

    Serves: 4
    Prep Time: 10 min
    Cook Time: 9 min to 11 min

    Calories: 113
    % of Calories from Fat: 56%
    Total Fat: 7 g
    Saturated Fat: 1 g
    Unsaturated Fat: 6 g
    Trans Fat: 0 g
    Cholesterol: 0 mg
    Sodium: 7 mg
    Potassium: 422 mg
    Carbohydrates: 12 g
    Fiber: 4 g
    Protein: 2 g




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