Hickory-Grilled Vegetable Plate

By MasterCook

2 Points per serving

1/2 cup hickory wood chips

1 cup balsamic vinegar

4 portobello mushroom caps

2 (8-ounce) yellow squash -- halved lengthwise and cut into 2-inch pieces

2 (8-ounce) zucchini -- halved lengthwise and cut into 2-inch pieces

1 (1-pound) eggplant -- cut crosswise into 8 slices

4 plum tomatoes -- halved lengthwise

1 Vidalia or other sweet onion -- cut into 4 wedges

1 1/2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

2 cups trimmed arugula (about 4 ounces)

1/4 cup chopped fresh basil

1/4 cup chopped fresh oregano

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh thyme

Soak wood chips in water 30 minutes. Drain well.

Bring the vinegar to a boil in a small saucepan; cook until reduced to 1/4 cup (about 8 minutes). Combine mushrooms and next 5 ingredients (mushrooms through onion) in a large bowl. Add oil, salt, and pepper; toss well to coat. Prepare grill. Place wood chips over hot coals. Place mushrooms, squash, zucchini, eggplant, and onion on grill rack coated with cooking spray; grill 5 minutes on each side. Turn vegetables; add tomatoes. Grill 5 minutes or until vegetables are tender. Arrange 1/2 cup arugula, 3 yellow squash pieces, 3 zucchini pieces, 2 eggplant slices, 2 tomato halves, 1 mushroom cap, and 1 onion wedge on each of 4 plates. Combine the basil, oregano, cilantro, and thyme in a small bowl, and sprinkle evenly over vegetables. Drizzle 1 tablespoon vinegar over each serving.

Servings: 4

Per serving: 153 Calories (kcal); 6g Total Fat; (31% calories from fat); 5g Protein; 25g Carbohydrate; 0mg Cholesterol; 287mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : A small amount of hickory chips provides lots of flavor in this recipe.