Diabetic friendly roasted veggies

[nagymom]

A great summer time fare!

Grilled Vegetables

Marinade:
6 clv garlic, peeled, crushed
1/4 c balsamic vinegar, or more to taste
1/2 c good-quality olive oil
salt and pepper, to taste
favorite fresh or dried herbs and spices, as desired

Vegetables:
2 sml zucchinis, washed, sliced in half lengthwise
2 sml summer squashes, washed, slice in half lengthwise
3 sml baby eggplants, washed, slice in half lengthwise
2 bell peppers, washed, cut in half
4 green onions, washed, ends removed
8 - 10 whole cremini mushrooms, washed

Marinade:
In a medium bowl, combine all the marinade ingredients, then
evenly divide it between two plastic sealable bags. This is a
basic marinade for grilled vegetables. Feel free to add your
favorite herbs, such as basil, thyme and oregano, or spice it up
with crushed red peppers to taste. Marinate the vegetables no
longer than 2 hours.

Vegetables:
Add vegetables, dividing them between the bags, and marinate at least 30 minutes or up to 2 hours. Preheat or prepare the grill
for medium heat. Grill the vegetables until they are just
tender. Remove them from the grill and serve as is, or cut the
vegetables into bite-size pieces and toss together in a bowl.
Makes 8 servings.

Nutritional information: 67 calories, 4 g fat, 2 g protein,
8 g carbohydrates, no cholesterol, 4 mg sodium, 3 g fiber.