Grilled Vegetable Platter
|Japanese eggplant||1 Small|
|Zucchini||1 Large, cut lengthwise into 4 slices, 1/4 inch thick slices|
|Olive oil flavored cooking spray||1|
|Roasted red bell peppers||12 Ounce, drained and cut into 1/2 inch wide strips (1 Bottle)|
|Fat free low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||1 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Minced garlic||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
1. Prepare grill.
2. Trim eggplant. Cut eggplant into 1/4-inch-thick slices.
3. Arrange eggplant, zucchini, and asparagus in a grill basket coated with cooking spray. Grill, covered, 10 to 12 minutes, turning once, or until lightly charred. Place in a shallow dish; stir in roasted red pepper strips.
4. Combine broth and next 8 ingredients in a bowl; stir well with a whisk.
5. Pour dressing over vegetables. Cover and let stand at least 30 minutes.