| | Directions | | Preheat barbecue to medium heat. Place oil and garlic in a small bowl and whisk to combine. Brush eggplant, zucchini, red peppers, and tomato slices with oil mixture. Cook eggplant, zucchini and red pepper slices on lightly oiled barbecue, turning frequently, for 4 to 5 minutes or until almost cooked. Add tomato slices to barbecue and cook all vegetables for 2 to 3 minutes longer. Season with black pepper to taste. Serve. Servings Per Recipe: 6 carb. 7g |
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| Ingredients | | - |  | 1/2 cup extra virgin olive oil |
| - | | 1 clove garlic, crushed |
| - | | 1 eggplant, cut lengthwise into thick slices (large) |
| - | | 3 zucchini, cut lengthwise into thick slices (large) |
| - | | 2 red peppers, cut into quarters, seeded |
| - | | 3 firm tomatoes, cut into thick slices (large) |
| - | | freshly ground black pepper |
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