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"I like to experiment a bit with marinades and sauces that combine different spices and herbs," relates H. Ross Njaa of Salinas, California. "This particular mix of seasonings really perks up garden-fresh vegetables."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 282 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 222 mg sodium, 40 g carbohydrate, 5 g fiber, 5 g protein.
Originally published as Veggies on the Grill in Quick Cooking July/August 1998, p56
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Reviewed on Aug. 11, 2011 by johndeerelover
Very good. It was not overpowering but complemented the flavor of the vegetables.
Reviewed on May. 29, 2008 by rpcw
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