Grilled Summer Vegetables

Preparation time:  20 minutes
Servings: 4

• ½ medium size eggplant, cut into cubes
• 2 medium zucchini squash, cut into cubes
• 1 medium summer squash, cut into cubes
• 1 medium sweet red pepper, seeded and cut into thin strips
• 1 medium Vidalia onion, thinly sliced
• 1 tbsp olive oil
• 2 tsp chopped fresh dill
• 1/8 tsp pepper
• 1 tsp seasoning salt

1. Toss the vegetables with the olive oil until coated. Arrange equal amounts of vegetables on four 12-inch squares of aluminum foil. Sprinkle each square with equal amounts of seasonings. 
2. Fold foil over vegetables, sealing securely. Grill 6 inches above medium-hot coals for 15 minutes, turning once.  

Exchanges
Vegetable: 2
Fat: ½

Nutritional Information
Serving size: 1 packet

Recipe courtesy of: At Home with Gladys Knight