GRILLED VEGETABLES

"Grilling vegetables is a great way to clean out the vegetable bin in your refrigerator. Try experimenting with whatever you have in the kitchen or whatever's fresh at the farmers market."

Olive oil nonstick cooking spray
2 ripe tomatoes, sliced 1-inch thick
1 small eggplant, peeled and sliced lengthwise 1/4-inch thick
1 large red bell pepper, cored and quartered lengthwise
1 red onion, sliced 1/4-inch thick
2 medium zucchini, cut in half lengthwise
Salt and pepper, to taste

Spray vegetables with nonstick spray and season with salt and pepper. Spray cold grill rack with nonstick spray before lighting or heating the grill.

Start grill or light charcoal and cook until vegetables are tender but not burned, about 4 minutes for the tomatoes and 10 to 12 minutes more for the eggplant, red pepper, onion and zucchini. Remove vegetables from grill and serve.

Makes 4 to 6 servings
Source: American Home Food Products