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Grilled Garden Veggies

This nicely seasoned veggies medley offers a wonderful taste of summer. The dish is also on the lighter side, so you can enjoy it guilt-free. —Holly Wilhelm, Sioux Falls, South Dakota
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, crushed, divided
  • 2 small zucchini, sliced
  • 2 small yellow summer squash, sliced
  • 1/2 pound medium fresh mushrooms, quartered
  • 1 large tomato, diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.
  • Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.
Nutrition Facts
3/4 cup: 61 calories, 4g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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