Italian Grilled Veggies Recipe

Italian Grilled Veggies Recipe photo by Taste of Home

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Here's a zesty side dish that will complement any main course. “This recipe was an experiment I tried when I had some leftover vegetables in the refrigerator,” says Anna Marie Short of Lonedell, Missouri. “Now, it is one of our favorites.”

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Italian Grilled Veggies Recipe

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

Yield: 2 Servings

10 20 30

Ingredients

1/3 cup chopped green pepper
3 medium fresh mushrooms
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/4 cup thinly sliced red onion
1/4 cup Italian salad dressing
3 cherry tomatoes, halved

Directions

Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning at least once.
Transfer vegetables to a double thickness of heavy-duty foil (about 18 in. x 12 in). Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl; stir in tomatoes. Yield: 2 servings.

Nutritional Facts 3/4 cup (prepared with fat-free dressing) equals 58 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 446 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Italian Grilled Veggies in Cooking for 2 Summer 2007, p17