Weight Watchers: Grilled Vegetables
Weight Watchers: Grilled Vegetables
Shopping List:
- Green, yellow and red bell peppers, cored, seeded and cut into 1-inch chunks
- Zucchini or yellow crook-neck squash, cut into 1/2-inch rings
- Asparagus spears, any woody base ends removed
- Red onion, cut into 1/2-inch-thick rings
Grilling Instructions:
Place all your veggies over high heat on the grill, then cook until tender and lightly browned, turning once. Asparagus, zucchini and yellow squash will take about 6 minutes; eggplant and onion, about 8 minutes; and fennel, about 10 minutes.
Grilled Veggie Meal Ideas:
Veggie & Hummus Sandwich: Spread 2 tablespoons of hummus on toasted whole-wheat bread, add about 3/4 cup mixed grilled vegetables and a leaf of crunchy Romaine lettuce.
Vegetable Tortilla: Warm 2 fat-free corn tortillas in the microwave for 30 seconds, then fill each with 1/2 cup veggies and 2 tablespoons jarred salsa before folding closed.
Vegetable Wrap: Mix 2 cups grilled vegetables and 1/3 cup low-fat ranch dressing and serve as a wrap, either on lettuce leaves or in a whole-wheat pita pocket.
