This dish goes well with barbecued chicken, fish or meat. You can use this method for a variety of vegetables including eggplant, yellow squash and asparagus. It also looks nice if you offer a variety of vegetables.
3 small zucchini
1 Tbsp oil
1 Tbsp vinegar
black pepper and garlic salt to taste
Preheat an outdoor grill. Wash zucchini in cold water. Slice lengthwise into 1/2-inch-thick strips. Toss the sliced zucchini with the oil. Grill the zucchini for 2-3 minutes or until it reaches desired tenderness. Remove the zucchini from the grill and season with vinegar, black pepper and garlic salt. Serve hot.
Diabetic exchange: 2 vegetable, 1/2 fat.