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Fresh Grilled Vegetables

Fresh Grilled Vegetables
Fresh Grilled Vegetables
This healthy recipe comes from NDSU Extension Service.


2 Tbsp. canola oil

2 cloves garlic, finely chopped

3 sweet potatoes cut into 1-inch slices

3 cobs of corn cut into 2-inch sections

1 eggplant cut into ½-inch slices

12 green onions, trimmed


Mix oil and garlic in a large bowl. Add vegetables and toss.  Place vegetables in a vegetable basket made for the grill or a perforated vegetable grilling pan (available in many stores).  Cook 10 minutes, turning twice, until vegetables are tender.  Place vegetables on a platter. Serve.




Makes six servings.

Each serving has 190 calories, 34 grams (g) of carbohydrate, 6 g of fat and 8 g of fiber

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