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Harvest Vegetables

 Harvest Vegetables
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."
6 ServingsPrep: 10 min. Grill: 30 min.


  • 1 small head cabbage
  • 2 tablespoons butter, softened
  • 1/2 to 1 teaspoon onion salt
  • 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.
Nutritional Facts:Nutritional Analysis: One serving (prepared with margarine and without onion salt and bacon) equals 110 calories, 102 mg sodium, 0 cholesterol, 17 gm carbohydrate, 4 gm protein,

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Harvest Vegetables (continued)

Nutritional Facts: 4 gm fat. Diabetic Exchanges: 1 starch, 1 fat.