Snappy Peas 'n' Mushrooms Recipe

Snappy Peas 'n' Mushrooms Recipe photo by Taste of Home

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In Annapolis, Maryland, Laura Mahaffey makes this delightful dill-seasoned dish in mere minutes. Just wrap the fresh vegetables in foil, seal tightly and grill until tender. It's that easy.

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Snappy Peas 'n' Mushrooms Recipe

Prep/Total Time: 20 min.

Yield: 8-10 Servings

10 10 20

Ingredients

1 pound fresh sugar snap or snow peas
1/2 cup sliced fresh mushrooms
2 tablespoons sliced green onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
2 tablespoons butter
Salt and pepper to taste

Directions

Place peas and mushrooms on a piece of double-layer heavy-duty foil (about 18 in. square). Sprinkle with onions and dill; dot with butter. Fold foil around the mixture and seal tightly.
Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8 minutes longer or until the vegetables are tender. Open foil carefully to allow steam to escape. Season with salt and pepper. Yield: 8-10 servings.

Nutritional Facts 1 serving (3/4 cup) equals 40 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 25 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Snappy Peas 'n' Mushrooms in Quick Cooking May/June 2000, p46