Grilled Vegetables

½          medium to large eggplant, cut into ¼-inch thick slices

1           medium red or yellow pepper, quartered and cut into ¼-inch slices

1           small to medium summer squash or zucchini, cut into ¼-inch rounds

8           spears asparagus, trimmed and halved lengthwise

2           garlic cloves, smashed

3           tablespoons olive oil

½          teaspoon sea or kosher salt

             pinch freshly ground black pepper

2           sprigs fresh thyme

Nutritional information per serving (based on 6 servings):
Calories 86 (70% from fat) • carb. 5g • pro. 1g • fat 7g • sat. fat 1g
• chol. 0mg • sod. 134mg • calc. 17mg • fiber 3g