Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 164
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 5 mg
  • Sodium:
  • 453 mg
  • Carbohydrate:
  • 28 g
  • Fiber:
  • 4 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 1-1/2 starch, 1 vegetable, 1 fat.

Onion-Basil Grilled Vegetables

As the caretaker for a private home, I sometimes cook for the young family who lives there. Although I'm an old-fashioned cook, my job has me trying new flavors. Everyone likes these grilled vegetables. -Jan Oeffler of Danbury, Wisconsin

SERVINGS

6

CATEGORY

Side Dish

METHOD

Grill (gas or charcoal)

PREP

5 min.

COOK

25 min.

TOTAL

30 min.

INGREDIENTS

  • 3 medium ears fresh corn, cut into 3 pieces
  • 1 pound medium red potatoes, quartered
  • 1 cup fresh baby carrots
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  • 1 envelope onion soup mix
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 tablespoon olive oil
  • 1/4 teaspoon pepper
  • 1 tablespoon butter

DIRECTIONS

In a large bowl, combine the first nine ingredients. Toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetable mixture and seal tightly.
    Grill, covered, over medium heat for 25-30 minutes or until potatoes are tender, turning once. Yield: 6 servings.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008