Grilled Mixed Vegetables

Jeanette Jenkins, author of The Hollywood Trainer Weight-Loss Plan: 21 Days to Make Healthy Living a Lifetime Habit, developed this recipe as an easy way to automate your meals. This dish is perfect as a healthy lunch made with left-overs from the previous night's delicious dinner. Purchase your copy of The Hollywood Trainer Weight-Loss Plan here.

2 tbsp olive oil
1/4 cup balsamic vinegar
1 tsp dry thyme
1 tsp droregano
1 tsp dry basil
1 tsp black pepper
1 large sweet onion
1 large red pepper
1 large yellow pepper
8 baby Portobello mushrooms, cleaned and stems removed
2 medium zucchini, ends trimmed and sliced
medium yellow summer squash, sliced
Mix the oil, vinegar, thyme, oregano, basil and ground pepper in a small bowl. Brush both sides of the vegetables with the mixture and grill for 15 minutes on medium heat, or until vegetables are tender.
Nutrition Facts
153 calories
3.5 g protein
17.6 g carbohydrates
4.5 g fiber
7 g fat
1 g saturated fat
22.5 mg sodium