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 creole seasoning

Directions

1. Wash the vegetables well, and slice off the tops.
2. Slice the vegetables lengthwise into ¼ " slices and place in a large bowl.
3. Add the dressing, teriyaki sauce, Worcestershire sauce and creole seasoning and mix well to coat all the vegetables. Allow to marinate for at least 2 hours prior to cooking, overnight if possible.
4. Place the vegetable slices directly on the grill and baste with the remaining marinade.
5. Cook until golden brown and crisp. Serve immediately as an appetizer or with the meal as a vegetable side dish.

Chef's Notes

• This recipe can be vegan by substituting umami sauce, tamari, or tamarind sauce