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Grilled Garden Veggies Recipe

Photo by: Taste of Home

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This nicely seasoned veggies medley offers a wonderful taste of summer. The dish is also on the lighter side, so you can enjoy it guilt-free.—Holly Wilhelm, Madison, South Dakota

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8 Servings
Prep/Total Time: 30 min.

Ingredients

2 tablespoons Crisco® Pure Olive Oil, divided
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, crushed, divided
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/2 pound medium fresh mushrooms, quartered
1 large tomato, diced
3/4 teaspoon salt
1/4 teaspoon pepper

Directions

Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 61 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 227 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Grilled Garden Veggies published in Country Woman July/August 2005, p38

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