Veggies from the Grill Recipe
Veggies from the Grill Recipe photo by Taste of Home

Veggies from the Grill Recipe

Publisher Photo
Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 1 medium yellow summer squash, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium sweet onion, cut into 1-inch pieces
  • 1 cup quartered fresh mushrooms
  • 2 tablespoons red wine vinegar
  • 2 tablespoons minced fresh basil
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

3/4 cup equals 81 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 258 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
  2. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
  3. Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Veggies from the Grill in Light & Tasty June/July 2006, p32

Nutritional Facts

3/4 cup equals 81 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 258 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Veggies from the Grill

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Reviewed Jul. 11, 2011

Excellent, and very flavorful! Can't wait to make this again this weekend!

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