Grilled Vegetables
Ingredients• 1/2 eggplant• 1 zucchini• 1 tbsp balsamic vinegar• 1 tsp olive oil• fresh basil Directions Cut eggplant and zucchini into long strips. Sprinkle with balsamic vinegar, oil and torn basil leaves. Grill until just tender. Season with cracked pepper and serve hot. Nutrition/food serves 95 Calories/400 kJ5g Fat2 Vegetable Serves