Grilled Corn and Peppers Recipe

Grilled Corn and Peppers Recipe photo by Taste of Home

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"Every Fourth of July, we invite friends to our houseboat for a cookout," writes Cindy Williams of Fort Myers, Florida. "We always have corn on the cob prepared this way, and everyone loves it. The onions and peppers add fantastic flavor to the sweet ears of corn."

This recipe is:

Diabetic Friendly

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Grilled Corn and Peppers Recipe

Prep: 15 min. + marinating Grill: 25 min.

Yield: 8 Servings

15 25 40

Ingredients

3 cups Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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8 large ears fresh corn, husked and cleaned
4 medium green peppers, julienned
4 medium sweet red peppers, julienned
2 medium red onions, sliced and separated into rings

Directions

Place salad dressing in a large resealable plastic bag or shallow glass container. Add corn, peppers and onions; turn to coat. Seal or cover and refrigerate for 30 minutes.
Drain and discard marinade. Place vegetables in a grill pan or disposable foil pan with holes punched in the bottom. Grill, covered, over medium heat for 25 minutes or until corn is tender, turning frequently. Yield: 8 servings.

Leftover: Corn with a Kick

Nutritional Analysis: One serving (prepared with fat-free Italian dressing) equals 145 calories, 1 g fat (0 saturated fat), 0 cholesterol, 452 mg sodium, 33 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Grilled Corn and Peppers in Quick Cooking July/August 2000, p14