6 servings

Ingredients

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, crushed
• 2 tsp. fresh rosemary, minced
• 1 tsp. fresh basil, minced
• 2 tsp. lemon peel
• 1 fennel bulb
• 2 Belgian endives, halved lengthwise
• 1 small zucchini,
  cut diagonally into 2 inch slices
• 1 small red onion,
  cut into 6 slices, 2 inch thick
• salt and pepper

• Mash the garlic, rosemary, basil, lemon peel, salt and pepper,
  the vinegar and olive oil in a blender until smooth.
• Set aside.
• In a large pot of boiling water, parboil the fennel for 5 minutes.
• Drain. Place all the vegetables in a glass dish.
• Cover with the marinade and marinate for 15 minutes.
• Prepare an outside grill with an oiled rack set 4 inches above the heat source.
• On a gas grill, set the heat to high.
• Add the vegetables to an oiled, wired-hinged vegetable basket.
• Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.

Return from Grilled Vegetables to Diabetes Recipes

Return to Home Page