Ingredients

• 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 1/2-inch slices
• 12 green onions, trimmed

Directions

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 6 servings.

Per Serving: about 190 calories, 6 grams (g) of fat, 34 g carbohydrate, and 8 g of fiber.