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Grilled Vegetable Platter
Ingredients
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1
pound baby pattypan squash (about 3 cups)
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2
medium yellow, orange, and/or red sweet peppers, seeded and cut into strips or squares
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12
ounces fresh green beans, trimmed (3 cups)
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15
baby carrots with tops, trimmed
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10
cherry sweet peppers
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2
tablespoons olive oil or cooking oil
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1/2
teaspoon salt
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1/4
teaspoon ground black pepper
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2
teaspoons finely shredded lemon peel
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2
teaspoons lemon juice
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2
cloves garlic, minced
Directions
1. In an extra-large bowl combine squash, sweet peppers, green beans, carrots, cherry peppers, oil, salt, and black pepper; toss to coat. In a small bowl combine lemon peel, lemon juice, and garlic; set aide.
2. Place vegetables in a lightly oiled grill wok. Place the wok on the rack of the grill directly over medium heat. Grill for 30 to 35 minutes or just until vegetables are tender and lightly browned, stirring occasionally. Return cooked vegetables to the extra-large bowl. Add the lemon mixture; toss well to coat. Makes 8 to 10 servings.
Nutrition Facts
(Grilled Vegetable Platter)
- Servings Per Recipe 8,
- Calories 89,
- Protein (gm) 3,
- Carbohydrate (gm) 13,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 4810,
- Vitamin C (mg) 177,
- Sodium (mg) 167,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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