Veggies from the Grill Recipe

Nutrition Facts

  • One serving:
  • 3/4 cup
  • Calories:
  • 81
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 258 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 1 vegetable, 1 fat.


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Veggies from the Grill

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Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese.

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Grill (gas or charcoal)

TIME: Prep/Total Time: 25 min.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium yellow summer squash, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet onion, cut into 1-inch pieces
  • 1 cup quartered fresh mushrooms
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1/4 cup shredded Parmesan cheese

Directions:

In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
    Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
    Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 6 servings. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.


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