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Add Grilled Vegetables To Your Holiday Barbecue

The Associated Press

For a healthy touch to a Memorial Day barbecue, cook fresh vegetables on the grill.

Vegetables that are good for grilling include eggplant, summer squash, bell peppers, mushrooms and onions.

The following is adapted from a recipe from Periyali Restaurant in New York City.

Grilled Greek Vegetables

From Kingsford Products Co.

1/4 cup olive oil

1 tablespoon lemon juice

2 teaspoons pressed garlic

1 teaspoon oregano

1 pound assorted vegetables, including eggplant, summer squash, bell peppers, mushrooms and onions

Combine oil, lemon, garlic and oregano; set aside.

Slice eggplant into -inch rounds. Cut small squash in half lengthwise; cut larger squash into -inch-thick pieces. Cut bell peppers into large chunks. Cut onions into wedges or rounds. Toss vegetables with garlic oil to coat.

Place in a single layer on grid in covered grill over medium coals. Grill 10 to 20 minutes or until tender, turning once and basting with any remaining garlic oil. Remove vegetables as they become done and keep warm.

Yield: 4 servings.

Note: If time permits, salt eggplant slices on both sides and spread out in a single layer on paper towels. Let stand 30 minutes to drain, then press with dry towels to remove excess moisture. This helps eliminate any bitterness.

Nutrition facts per serving: 155 calories, 14 grams fat (81 percent fat calories), 2 grams protein, 4 milligrams sodium.