Italian Grilled Veggies Recipe

Italian Grilled Veggies Recipe
Italian Grilled Veggies Recipe photo by Taste of Home
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Italian Grilled Veggies Recipe

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Here's a zesty side dish that will complement any main course. “This recipe was an experiment I tried when I had some leftover vegetables in the refrigerator,” says Anna Marie Short of Lonedell, Missouri. “Now, it is one of our favorites.”
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.

Ingredients

  • 1/3 cup chopped green pepper
  • 3 medium fresh mushrooms
  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/4 cup thinly sliced red onion
  • 1/4 cup prepared Italian salad dressing
  • 3 cherry tomatoes, halved

Directions

Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning at least once.
Transfer vegetables to a double thickness of heavy-duty foil (about 18 in. x 12 in). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl; stir in tomatoes. Yield: 2 servings.
Originally published as Italian Grilled Veggies in Cooking for 2 Summer 2007, p17

Nutritional Facts

3/4 cup: 58 calories, 1g fat (0 saturated fat), 1mg cholesterol, 446mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 3g protein.

  • 1/3 cup chopped green pepper
  • 3 medium fresh mushrooms
  • 1/2 cup fresh broccoli florets
  • 1/2 cup fresh cauliflowerets
  • 1/4 cup thinly sliced red onion
  • 1/4 cup prepared Italian salad dressing
  • 3 cherry tomatoes, halved
  1. Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning at least once.
  2. Transfer vegetables to a double thickness of heavy-duty foil (about 18 in. x 12 in). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl; stir in tomatoes. Yield: 2 servings.
Originally published as Italian Grilled Veggies in Cooking for 2 Summer 2007, p17

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