• 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

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.

Per serving: calories 111, fat 9.2g, 71% calories from fat, cholesterol 0mg, protein 1.3g, carbohydrates 7.4g, fiber 2.5g, sugar 2.1g, sodium 22mg, diet points 3.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.0, Bread: 0.1, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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