Harvest Vegetables Recipe

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Harvest Vegetables Recipe
Harvest Vegetables Recipe photo by Taste of Home
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Harvest Vegetables Recipe

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4 1 2
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Linda Farni of Durango, Iowa wraps a lightly seasoned blend of veggies in foil for quick cooking. "This colorful combination includes so many different vegetables that there's something to please everyone," she promises. "Cleanup's a snap because there are no dishes to wash."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Grill: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Grill: 30 min.

Ingredients

  • 1 small cabbage, cored
  • 2 tablespoons butter or margarine, softened
  • 1/2 to 1 teaspoon onion salt, optional
  • 1/8 to 1/4 teaspoon pepper
  • 4 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 small onion, cut into wedges
  • 1/2 pound whole fresh mushrooms
  • 1 small green pepper, cut into pieces
  • 4 bacon strips, cooked and crumbled, optional

Directions

Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. Yield: 6 servings.
Originally published as Harvest Vegetables in Quick Cooking September/October 1998, p19

Nutritional Facts

3/4 cup: 99 calories, 4g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 14g carbohydrate (7g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 small cabbage, cored
  • 2 tablespoons butter or margarine, softened
  • 1/2 to 1 teaspoon onion salt, optional
  • 1/8 to 1/4 teaspoon pepper
  • 4 medium carrots, cut into 1-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 small onion, cut into wedges
  • 1/2 pound whole fresh mushrooms
  • 1 small green pepper, cut into pieces
  • 4 bacon strips, cooked and crumbled, optional
  1. Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. Yield: 6 servings.
Originally published as Harvest Vegetables in Quick Cooking September/October 1998, p19

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Midnight Angel User ID: 3192198 48577
Reviewed Jul. 6, 2008

"Thanks for sharing Linda! We tried this recipe yesterday and it was a hit with the adults. My grill may have a higher setting though. Some of my packets dried out a little. Adding a touch of bouquet or water may help that next time I make them."

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