Diabetes in Michigan Resources
Fun Recipes by Robin Ann Williams, MA, RD, CDE
 
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Grilled Summer Veggies
 
  Ingredients -
1 green pepper sliced
1 red pepper sliced
1 medium onion sliced
10 mushrooms cut in half
2 small zucchini sliced
1 Tbsp olive oil
  non-stick vegetable spray
½ tsp salt
¼ tsp pepper
 
     
  Method -  

Tear off a large sheet of heavy-duty aluminum foil, and spray with non stick spray.

Put vegetables onto foil. Drizzle with oil, add seasonings, and toss together.

Seal up foil and grill on barbeque until desired doneness, turning frequently (about 15 minutes).
 
Nutritional Information -
 
Serving Size: 1 ½ cups
Yield: 4 servings
Exchange: ¾ carbohydrate or 2veggie & ½ - 1 fat
Calories: 78 Fat: 3.8 g
Carbohydrate:10.5 g Cholesterol: 0 mg
Fiber: 3 g Sodium: 296 mg
Protein: 3 g  

 

  
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