Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
3 cloves garlic, crushed
2 tsp. fresh rosemary, minced
1 tsp. fresh basil, minced
2 tsp. lemon peel
salt and pepper
1 fennel bulb
2 Belgian endives, halved lengthwise
1 small zucchini, cut diagonally into 2 inch slices
1 small red onion, cut into 6 slices, 2 inch thick
Preparation
Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.
Note: Ideally diabetics should meet with a professional dietitian to plan an individualized diet plan. There is no single diet that meets all the needs of everyone with diabetes.
This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.
