Grilled Multicolored Peppers and Onions

• 1 red onion, quartered
• 1 Vidalia onion, quartered
• 1 yellow bell pepper, seeded and cut into eighths
• 1 red bell pepper, seeded and cut into eighths
• 1 green bell pepper, seeded and cut into eighths
• 1/3 cup olive oil
• 1/4 teaspoon salt 
• 3/4 teaspoon ground pepper
• 4 metal skewers (optional)

1. Prepare a covered grill for direct grilling. 
2. In a large bowl, combine all ingredients, tossing well so that vegetables are evenly coated with oil. 
3. Place vegetables in a grill basket, or arrange on skewers.  Grill about 18 minutes, turning often so vegetables brown evenly on all sides.

• Calories: 164
• Protein: 1 g
• Carbohydrates: 11 g
• Fat: 13 g*
• Cholesterol: 0 mg
• Sodium: 146 mg
• Potassium: 244 mg
• Phosphorus: 41 mg
• Calcium: 15 mg
• Fiber: 1.7 g

*Analysis based on 75% oil retained in food.

Renal and renal diabetic food choices

• 2 vegetable, low potassium
• 2 fat