Grilled Vegetables (V)

Ingredients

• 1 large eggplant
• 1 large yellow squash
• 1 large zuchini
• 4 tbs teriyaki sauce
• 8 oz fat-free Italian dressing
• 2 tbs Worcestershire sauce (see Chef's Notes)
• 1 tbs Cajun seasoning

Directions

1. Prep Vegetables: Wash vegetables, trim tops, and slice lengthwise into ¼" slices. Place in a large bowl.
2. Marinate: Add dressing, teriyaki sauce, Worcestershire sauce, and Cajun seasoning. Mix well to coat. Let marinate for at least 2 hours or overnight.
3. Grill: Place vegetable slices directly on the grill. Baste with remaining marinade while cooking.
4. Serve: Grill until golden and slightly crisp, then serve immediately as an appetizer or side dish.

Chef's Notes

• This recipe can be vegan by substituting umami sauce, tamari, or tamarind sauce for the Worcestershire sauce.

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