(DRESSING): In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper. Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender. Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well. Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again. Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas. Makes 6 servings. Typed in MMFormat by email@example.com Source: Canadian Livings Best Vegetables. Posted to MM-Recipes Digest V4 #13 by firstname.lastname@example.org on May 2, 1999
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|Serving Size: 1 Serving (304g)|
|Recipe Makes: 6|
|Calories from Fat: 61 (50%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 262.5mg||9 %|
|Potassium 580.8mg||15 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 7g|
|Protein 3.7g||5 %|
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Calories per serving: 121
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