Grilled Tossed Vegetables

Directions

1. 1
   Peel and cube eggplant to make 6 cups.
2. 2
   Mix with the chopped green pepper and chopped onion.
3. 3
   Cut 3 pieces of heavy-duty foil about 12 x 18-inches.
4. 4
   Divide the eggplant mixture evenly on foil. Place 1 teaspoon margarine on mixture; sprinkle with basil or if preferred use chopped fresh basil.
5. 5
   Close foil tightly.
6. 6
   Place foil packs on grill 3 to 4 inches from heat.
7. 7
   Cook for about 35 minutes. Chop tomato and place on another piece of foil.
8. 8
   Close foil and place on grill the last 15 minutes of eggplant cooking time. Remove vegetables from foil; blend together in large bowl.
9. 9
   Season to taste with salt and black pepper.
10. 10
    Yield:
11. 11
    4 servings. Carbohydrate 11 g, protein 2 g, fat 3.3 g, calories 75.