Chow Time

Has anyone ever told you that you need to eat dinner early in order to lose weight? Well, they were wrong. It doesn't matter when you eat your calories, it only matters how many calories you eat. Look at the Europeans, they eat dinner at 10 p.m. , and they're skinnier than us Americans. The idea that you should refrain from eating late at night is an old dieting myth. Eat when you want, just keep track of your calories.

Grilled Veggie Salad
Serves4 (serving size is 1/2 cup)
You can be creative with the vegetables you throw into this healthful salad—use whatever is in season and locally grown.
1 teaspoon chopped fresh rosemary
1/8 teaspoon freshly ground black pepper
2 1/2 teaspoons olive oil
1 tablespoon raspberry-flavored vinegar
1 clove garlic, minced
2 ears fresh corn, husked
1 small zucchini, cut in half lengthwise (about 1/4 pound)
1 small yellow squash, cut in half lengthwise (about 1/4 pound)
1 large red bell pepper, cut into quarters
1 medium eggplant, cut in half lengthwise (about 1 pound)
2 (1/2-inch) slices red onion
1 large unpeeled tomato, cored and cut in half crosswise
cooking spray
1. Combine rosemary, black pepper, olive oil, vinegar, and garlic in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the re­maining vegetables with half the olive oil mixture, and set aside.
2. Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.

NUTRITION PER SERVING
CALORIES 128 FAT 3.9 g PROTEIN 3.9g SODIUM 18mg FIBER 5,2 g CARBOHYDRATE 23.5 g