1 cup zucchini, unpeeled and sliced
1 cup yellow squash, unpeeled and sliced
1/2 eggplant, unpeeled and sliced
1 tomato, sliced
10 fresh basil leaves
2 Tablespoons fresh rosemary
2 Tablespoons fresh thyme
1 teaspoon balsamic vinegar
1. Heat grill to medium.
2. Spray veggies with olive oil and grill 2 to 5 minutes per side, until lightly browned.
3. Top with basil, rosemary and thyme. Drizzle with balsamic vinegar.
By Christine Gerbstadt, M.D., R.D.
From our sister publication, Diabetes Focus (Summer 2011)