Grilled Summer Veggies Recipe

Grilled Summer Veggies Recipe photo by Taste of Home

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After tasting a delicious mix of vegetables that a friend threw together and grilled, I went home and came up with a similar medley that I really like. You can adjust the ingredients to your taste.

This recipe is:

Quick

Diabetic Friendly

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Grilled Summer Veggies Recipe

Prep: 10 min. + marinating Grill: 20 min.

Yield: 4 Servings

10 20 30

Ingredients

3/4 cup 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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2 tablespoons balsamic vinegar
1 tablespoon dried parsley flakes
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon Cajun seasoning
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 small onion, julienned
1/2 medium green pepper, julienned
1 large carrot, cut into 1/4-inch slices
1 celery rib, cut into 3/4-inch slices
4 whole fresh mushrooms, quartered

Directions

In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently. Yield: 4 servings.

Nutritional Analysis: 3/4 cup (prepared with fat-free Italian dressing) equals 61 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 512 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Grilled Summer Veggies in Taste of Home June/July 2005, p37