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INGREDIENTS

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

DIRECTIONS

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers.

Cook on the prepared grill 2 to 3 minutes per side, brushing frequently

with the marinade, or to desired doneness.

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INGREDIENTS

1/2 cup  Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced
1 large red or green pepper , cut into wide strips
1 medium zucchini or yellow squash
2 cups large mushrooms

DIRECTIONS

Stir the broth, thyme and black pepper in a small bowl.

Brush the vegetables with the broth mixture.

Lightly oil the grill rack and heat the grill to medium.

Grill the vegetables for 10 minutes or until they’re tender,

turning over once during cooking and brushing often with the broth mixture.

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INGREDIENTS

8 large baking potatoes, peeled and diced
1 bunch green onions, sliced
1 (10 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
black pepper to taste
garlic salt to taste
crumbled bacon (optional)
sauteed mushrooms (optional)
1/2 cup butter

DIRECTIONS

Preheat a grill for medium heat.

Prepare 8 pieces of aluminum foil with vegetable cooking spray.

Combine potatoes, green onion, soup, cheese,

(and bacon and mushrooms if using) in a bowl.

Season to taste with salt and pepper.

Evenly divide the potato mixture among the squares of aluminum foil.

Dot with butter.

Fold into foil packets, sealing well.

Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

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Ingredients

1 turkey sausage , casing removed
1/4 cup(s) (canned) sliced, mushrooms
1/2 cup(s) (frozen) sliced peppers and onion medley
1 large egg, beaten
1/4 cup(s) (shredded low-fat) Cheddar cheese

Directions

In a small skillet coated with nonstick cooking spray,

cook sausage over medium heat, breaking into small pieces.

When almost done, add mushrooms and frozen vegetables to the skillet;

cook 2 to 3 minutes, until heated through.

Pour egg into skillet and stir gently to cook through.
 
Remove from heat, sprinkle with Cheddar and cover for 2 minutes to melt cheese.

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