Marvelous Mediterranean Vegetables
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
YIELD: 9 servings.
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
Ingredients
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3 large portobello mushrooms, sliced
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1 each medium sweet red, orange and yellow peppers, sliced
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1 medium zucchini, sliced
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10 fresh asparagus spears, cut into 2-inch lengths
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1 small onion, sliced and separated into rings
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3/4 cup grape tomatoes
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1/2 cup fresh sugar snap peas
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1/2 cup fresh broccoli florets
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1/2 cup pitted Greek olives
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1 bottle (14 ounces) Greek vinaigrette
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1/2 cup crumbled feta cheese
Directions
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1.
In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
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2.
Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.
Nutrition Facts
3/4 cup: 196 calories, 16g fat (3g saturated fat), 3mg cholesterol, 549mg sodium, 11g carbohydrate (4g sugars, 3g fiber), 4g protein.
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