Grilled Herb Vegetables Recipe
- 3-1/2 cups frozen California-blend vegetables, thawed
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1. In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
- 2. Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape. Yield: 4 servings.
3/4 cup: 59 calories, 3g fat (0 saturated fat), 0 cholesterol, 180mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Reviews for Grilled Herb Vegetables
"So simple and delicious! I will be doing this one again."