Grilled or Roasted Vegetables 
Vitamins A, C, and E enhance your baby’s cell, brain, nervous system, and skeletal development.
SERVES 6; MAKES ABOUT 4 CUPS
IF you’ve got your grill fired up for poultry, meat, or fish, throw on these marinated veggies, too. Sautéing the onion and garlic separately brings out their sweetness. Add or delete any veggies. This is a blueprint to get you started. There are optional roasting instructions.
1 medium-size red bell pepper, cored, seeded, and quartered (1 cup)
1 medium-size purple eggplant (about 8 ounces), cut into ½-inch-thick slices
1 medium-size zucchini (about 8 ounces), cut into ½-inch-thick slices
8 ounces large mushrooms, stems trimmed
1 tablespoon dried oregano
1 tablespoon dried basil or Italian seasoning
1 teaspoon salt
Freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
⅓ cup plus 2 tablespoons olive oil
1 medium-size sweet onion, preferably Vidalia, diced
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, drained
¼ cup chopped fresh basil or cilantro leaves
• Place the bell pepper, eggplant, zucchini, and mushrooms in a very large bowl (or in a large roasting pan if roasting). Add the oregano, dried basil, salt, black pepper to taste, lemon juice, and ⅓ cup of the olive oil, then gently toss until all the vegetables are well coated. Allow the vegetables to marinate at room temperature for 10 to 20 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the onion and sauté, stirring occasionally, for 5 to 7 minutes, or until light golden. Add the garlic and sauté for 1 minute more. Add the canned tomatoes and cook just until heated; set aside, covered to keep warm.
• Preheat the grill (or see the roasting instructions). Grill the vegetables over medium-high heat for about 15 minutes, or until nicely browned and cooked through. Turn and move the vegetables around on the grill as necessary to promote even cooking and to avoid scorching.
• Discard the marinade, then return the grilled vegetables to the bowl in which they were marinated. While they are still warm, chop the cooked vegetables into small dice. Place the diced vegetables in a serving bowl, add the tomato mixture and the fresh basil, and mix gently. Serve immediately.
• To roast the vegetables, preheat the oven to 475°F. Meanwhile, combine the prepared vegetables in a large roasting pan and marinate them as in Step 1. Roast the vegetables for 20 to 30 minutes, stirring them after 15 minutes of cooking. The vegetables are done when the eggplant and bell peppers are soft. Meanwhile, prepare the tomato mixture, following the instructions in Step 2. Finish the vegetables as in Step 4.
⅔ cup grilled vegetables: Calories: 195 cals; Protein: 3 g; Carbohydrates: 10 g; Fat: 17 g; Fiber: 3 g; Sodium: 10 mg; Vitamin A: 1,372 IU; Vitamin C: 50 mg; Vitamin E: 3 mg; Copper: 0.2 mg; 1 CARB