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Colorful Grilled Veggies

"I put this combination together one day when trying to serve a side dish other than mushrooms in butter," recalls Susan Jesson of Oro Station, Ontario. "Everyone loves this pleasantly seasoned medley and asks for the recipe."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 10 cherry tomatoes, halved
  • 2 celery ribs, thinly sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet red pepper, sliced
  • 1 medium red onion, sliced and separated into rings
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Divide the vegetables between two pieces of heavy-duty foil (about 18 in. square). In a small bowl, combine the remaining ingredients; drizzle over vegetables. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until the vegetables are crisp-tender.
Nutrition Facts
3/4 cup: 51 calories, 3g fat (1g saturated fat), 0 cholesterol, 212mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

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