Grilled Herb Vegetables
The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.
Total TimePrep/Total Time: 20 min.
- 3-1/2 cups frozen California-blend vegetables, thawed
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly.
- Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.
Nutrition Facts3/4 cup: 59 calories, 3g fat (0 saturated fat), 0 cholesterol, 180mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Originally published as Grilled Vegetables in Simple & Delicious May/June 2007