Grilled Vegetable Hodgepodge

• ½ cup carrots sliced
• ½ cup tomatoes chopped
• 1 small onion chopped
• ½ cup mushrooms sliced
• ½ cup broccoli chopped
• ½ cup cauliflower chopped
• 2 tsp. Italian seasoning or other salt-free all- purpose seasoning 

Place cut-up vegetables in foil and sprinkle with seasoning. Fold foil and place on the grill with the folds up to prevent juices from leaking out. Stir periodically while grilling to prevent burning and to cook evenly. Cook to desired doneness, preferably crisp-tender. Creativity can be used and is encouraged so that you find a variety of vegetables in season you and your family will enjoy.

Makes 2 servings. Serving size: 1 cup 
 
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Nutritional analysis per serving: 

Calories 70
Calories from Fat 5
Saturated Fat 0g
Total Fat 0g
Cholesterol 0mg
Sodium  40mg
Total Carbohydrate 14g
Dietary Fiber 4g
Protein 3g
 
Exchanges: 2 vegetables
Source: Food for Health Newsletter