BBQ Summer Squash
	Serve this dish over rice or pasta for a summer treat that keeps the heat 
	out of the kitchen.
	1 zucchini, sliced into 1/2 inch rounds
	1 yellow summer squash, sliced into 1/2 inch rounds
	1 medium eggplant, sliced into 1/2 inch rounds
	1 Tbsp olive oil
	3 Tbsp balsamic vinegar
	2 cloves garlic, crushed
	ground black pepper to taste
	1/4 cup chopped green onion
	Combine the ingredients for the marinade in a large bowl and blend well. 
	Add the vegetables to the marinade and mix together. Place on the barbecue 
	turning regularly until golden brown on each side. Brush with extra marinade 
	as necessary. When cooked, remove the squash slices from the barbecue and 
	toss with any remaining dressing. Sprinkle with the chopped green onion and 
	serve immediately.
	Serves 6. Each 3/4 cup serving: 72 calories, 3.5 g fat, .5 g saturated fat, 
	0 cholesterol, 6 mg sodium, 9 g carbohydrate, 2 g fiber, 1.5 g protein.
	Diabetic Exchange: 1/2 bread
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