Grilled Vegetable Platter

Grilled Vegetable Platter Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
25 mins
Grill:
30 mins
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Grilled Vegetable Platter

Ingredients
1
pound baby pattypan squash (about 3 cups)
2
medium yellow, orange, and/or red sweet peppers, seeded and cut into strips or squares
12
ounces fresh green beans, trimmed (3 cups)
15
baby carrots with tops, trimmed
10
cherry sweet peppers
2
tablespoons olive oil or vegetable oil
1/2
teaspoon salt
1/4
teaspoon black pepper
2
teaspoons lemon juice
2
cloves garlic, minced
 
Nonstick cooking spray

Directions

  1. In an extra-large bowl combine squash, sweet peppers, beans, carrots, cherry sweet peppers, oil, salt, and black pepper; toss to combine. In a small bowl stir together lemon peel, lemon juice, and garlic; set aside.
  2. Lightly coat an unheated grill wok with nonstick cooking spray. Place the vegetables in the wok. For a charcoal grill, place the wok on the rack of an uncovered grill directly over medium coals. Grill for 30 to 35 minutes or until vegetables are crisp-tender and light brown, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place wok on grill rack over heat. Cover and grill as directed.)
  3. Return cooked vegetables to the bowl. Add the lemon mixture; toss to coat. To serve, arrange vegetables on a large platter.

Nutrition Facts

(Grilled Vegetable Platter)
    Per serving:
  • 75 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 289 mg sodium,
  • 10 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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