Recipe: Low-Fat Barbecued Grilled Vegetables

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Title: Low-Fat Barbecued Grilled Vegetables (high fiber)
From: Janette Chantler
Newsgroups: alt.food.low-fat
Date: 1999/10/21

Makes 4 servings

1/4 cup chicken broth, no-salt-added
1/4 cup balsamic vinegar
1 tsp dried oregano
1 tsp garlic clove, minced
1 tsp olive oil
1/4 tsp pepper
4 x 1/2-inch thick slices of sweet onion
2 small sweet red peppers, seeded and cut into small bite-size pieces
2 small zucchini, cut in half lengthwise
1 small eggplant, sliced
vegetable cooking spray

In a small bowl, combine first 6 ingredients and mix well using a wire whisk. Spread onion slices on a baking sheet and cover with next 3 ingredients; brushing vegetables with half the broth mixture. Coat grill rack with cooking spray and spread vegetables (cut side down) on grill rack over medium-hot heat and close lid, cooking for 5 minutes. Baste with remaining broth mixture and turn vegetables, grilling an additional 7 minutes or until tender. Serve immediately.