This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.—Maria Regakis, Somerville, Massachusetts
Summer Vegetable Medley
Summer Vegetable Medley
Prep Time
5 min
Cook Time
10 min
Yield
8 servings
Ingredients
- 1/2 cup butter, melted
- 1-1/4 teaspoons each minced fresh parsley, basil and chives
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 medium ears sweet corn, husks removed, cut into 2-inch pieces
- 1 medium sweet red pepper, cut into 1-inch pieces
- 1 medium sweet yellow pepper, cut into 1-inch pieces
- 1 medium zucchini, cut into 1/4-inch slices
- 10 large fresh mushrooms
Directions
- In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat.
- Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts
1 cup: 148 calories, 12g fat (7g saturated fat), 31mg cholesterol, 345mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 3g protein.
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