Low-Salt Grilled Vegetables

Adapted from Megaheart.com

(Serves 4)

Created by: Donald Gazzaniga

• Cooking spray
• 1/2 red pepper, cut into strips
• 8 medium asparagus spears
• 8-10 fresh string beans
• 1 medium to large zucchini, sliced lengthwise
• Optional: eggplant, onions, summer squash, green pepper, sliced apples

• Clean vegetables, cut into strips or squares, and lay on grill pan. (You may lightly spray your nonstick pan with canned olive oil, but very lightly.)
• Cook vegetables over medium heat. Turn them (with plastic clamps or turners) about four times during cooking. Cooking time varies. Start with the beans, asparagus, and pepper; after five minutes, add the zucchini. If you want to cook eggplant, note that it takes a bit longer and will get limp. But it also tastes great. Onions, summer squash, and sliced apples are also a nice edition to this way of cooking vegetables.

Nutrients per serving:
Fat: 0g
Cholesterol: 0mg
Carbohydrate: 7.8g
Sodium: 4mg
Protein: 2g
Total dietary fiber: 2g

TIP: Try using a nonstick All-Clad pan. When you are done cooking, just splash it with cold water and set aside until after dinner. Come back, run warm water over it and it'll wipe clean. As with any nonstick pan, just never use metal on it or lay another pan on top of it in your cupboard.

January & February 2005

Photographer: Corbis

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