Ingredients:

3 Tbs. canola oil
1 serrano chile, seeded and chopped (2 tsp.)
2 cloves garlic, minced (2 tsp.)
1 tsp. minced fresh ginger
1 medium Vidalia onion, sliced (1 1/2 cups)
1 medium red bell pepper, sliced (1 1/2 cups)
1 medium eggplant, sliced lengthwise (3/4 lb.)
1 medium yellow squash, sliced lengthwise (1/2 lb.)
3 medium portobello mushroom caps, gills removed (1/2 lb.)
1/4 cup coarsely chopped fresh parsley
2 Tbs. lime juice

Directions:

• Preheat broiler or grill.
• Coat baking sheet with cooking spray, if broiling.
• Combine oil, serrano chile, garlic, and ginger in large bowl.
• Season with salt and pepper.
• Add onion, bell pepper, eggplant, squash, and mushroom caps; toss to coat.
• Place vegetables on prepared baking sheet or grill, and broil or grill 8 to 12 minutes, or until cooked through, turning once.
• Transfer to platter or bowl.
• Sprinkle vegetables with parsley and lime juice, and season with salt and pepper.

Yields 6 Servings.

Nutritional Information:
Calories: 118, Protein: 3g, Total fat: 7.5g, Saturated fat: 0.5g, Carbs: 13g, Cholesterol: mg, Sodium: 396mg, Fiber: 4g, Sugars: 5g