Grilled Summer Vegetables
Makes about 4 servings

Grilled vegetables are easy to prepare and delicious as a side dish with polenta, pasta, or rice. The vegetables can be varied according to the season and your tastes. For example, use fresh asparagus when it is available in spring, and zucchini during summer and fall.

1 red onion
1 red bell pepper
1 medium zucchini or other summer squash
2 cups button mushrooms
2 ears fresh corn
2 teaspoons olive oil
2 teaspoons garlic granules or powder
2 teaspoons mixed Italian herbs
2 teaspoons chili powder
1/2 teaspoon salt

Preheat grill.

Cut onion, bell pepper, and zucchini into generous chunks. Place in a large mixing bowl. Clean mushrooms and add. Husk corn, cut it into 1-inch lengths, and add.

Sprinkle vegetables with olive oil and toss to coat. Sprinkle with garlic granules, Italian herbs, chili powder, and salt. Toss to mix.

Spread vegetables in a single layer on a grilling rack and place over medium-hot coals. Cover and cook 5 minutes. Turn with a spatula and cook until tender when pierced with a sharp knife, about 5 more minutes. Repeat with remaining vegetables.

Variation: Preheat oven to 450°F. Arrange vegetables in a single layer in one or two large baking dishes and cook in preheated oven until tender when pierced with a sharp knife, about 20 minutes.

Per 1/2-cup serving: 42 calories; 1 g protein; 8 g carbohydrate; 1 g fat; 1 g fiber; 93 mg sodium; calories from protein: 11%; calories from carbohydrates: 68%; calories from fats: 21%