Serves 2


Grilled Veggies Image - Masterfile

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)

Publication Review By: the Editorial Staff at

Published: 12 May 2011

Last Modified: 25 Mar 2015