Grilled Vegetables

Ingredients

• 1 ½ pounds red and green peppers
• 2 tablespoons olive oil
• 1 pound onions
• 1 ½ pounds Japanese eggplant or other small eggplant
• 12 ounces reduced-fat turkey sausages (see note)
• 15 large fresh basil leaves
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    320 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 20 grams protein; 63 milligrams cholesterol; 518 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. If cooking this meal on an outdoor grill, prepare fire in grill.
2. Wash, trim and seed peppers; cut into 1/4-inch thick rings. Brush cut sides lightly with a little oil.
3. Prepare oven-top grill if not using an outdoor grill.
4. Peel and slice onions into 1/4-inch-thick rings. Arrange onions and peppers on grill and cook.
5. Wash, trim and slice eggplant in half lengthwise. Brush with oil and add to grill. Turn vegetables as they begin to brown. They may be turned several times. As they soften remove from grill and place in serving bowl.
6. Cut sausages into bite-size pieces and cook in skillet according to package directions; drain and add to vegetables.
7. Wash, dry and coarsely cut basil leaves and add. Season with pepper and serve with a crusty, peasant bread.

• Aidells Sausages makes four varieties of reduced-fat sausages that are as good as any traditional sausage. They are available at markets like Fairway, 2127 Broadway (74th Street) and by mail from Aidells Sausage Company, 1575 Minnesota Street, San Francisco, Calif. 94107, (415) 285-6660.

40 minutes