Herb and Garlic Grilled Vegetable Platter

Serves: 6
WW Points: 1

2 zucchini -- thick sliced
2 yellow squash -- thick sliced
1 small onion -- cut into wedges
12 mushroom caps or small Portabella mushroom -- cut into wedges
1 Japanese eggplant -- thick sliced
Assorted chunks of bell peppers (red green and yellow)
1 cup Lawry's Herb and Garlic Marinade with Lemon Juice

In large resealable plastic bag, combine all ingredients and marinate in refrigerator for 30 minutes or overnight. Either thread onto skewers or place vegetables in grill basket to grill until tender. Or may cook in skillet until browned and tender. Or may broil or oven roast at 450ºF until tender.

Nutritional Analysis:
Per Serving: 88 Calories; 1g Fat (6.1% calories from fat); 4g Protein; 18g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 1075mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Other Carbohydrates.

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