Linda Farni of Durango, Iowa wraps a lightly seasoned blend of veggies in foil for quick cooking. "This colorful combination includes so many different vegetables that there's something to please everyone," she promises. "Cleanup's a snap because there are no dishes to wash."
- 1 small head cabbage
- 2 tablespoons butter, softened
- 1/2 to 1 teaspoon onion salt, optional
- 1/8 to 1/4 teaspoon pepper
- 4 medium carrots, cut into 1-inch pieces
- 2 celery ribs, cut into 1-inch pieces
- 1 small onion, cut into wedges
- 1/2 pound whole fresh mushrooms
- 1 small green pepper, cut into pieces
- 4 bacon strips, cooked and crumbled, optional
- Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper.
- Arrange the carrots, celery, onion, mushrooms and green pepper around cabbage. Sprinkle with bacon if desired. Fold foil over mixture and seal tightly.
- Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. Open foil carefully to allow steam to escape. Yield: 6 servings.
Originally published as Harvest Vegetables in Quick Cooking September/October 1998, p19
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