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          asparagus spears, trimmed and halved lengthwise
2          garlic cloves, peeled and smashed
3          tablespoons olive oil
½         teaspoon 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

1.  Fit the Griddler®  Deluxe with the grill plates and preheat both plates to 400˚F.
2.  While the unit is preheating, toss all of the ingredients together. Once hot, put the vegetables on the grill. Tossing occasionally, cook until grill marks are visible and vegetables are tender, about 25 to 30 minutes.
3.  Remove and serve immediately.