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Grilled Herbed Vegetables

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Prep: 10 minutes
Grill: 20 minutes
 
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Grilled Herbed Vegetables

Ingredients

  • 1  tablespoon olive oil
  • 1  clove garlic, minced
  • 2  teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/4  teaspoon salt
  • 4  cups mixed vegetables, such as eggplant chunks; halved small yellow squash, zucchini, or pattypan squash; green beans; red onion wedges; and/or sliced yellow, red, or green sweet pepper
  •   Pepper

Directions

1. In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt.

2. Add the vegetables to oil mixture, tossing to coat. Spoon vegetable mixture onto a 24x12-inch piece of heavy foil. Bring opposite edges of foil together; seal tightly with a double fold. Fold in remaining ends to completely enclose vegetables, leaving a little space for steam to build.

3. Grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender, turning the packet over halfway through the cooking time. (Or, bake vegetables in a 350 degree oven about 25 minutes or until tender.) Season vegetables to taste with pepper. Makes 4 side-dish servings.

Nutrition Facts

  • Calories 63,
  • Total Fat (g) 4,
  • Saturated Fat (g) 1,
  • Cholesterol (mg) 0,
  • Sodium (mg) 149,
  • Carbohydrate (g) 8,
  • Fiber (g) 3,
  • Protein (g) 1,
  • Vitamin A (DV%) 37,
  • Vitamin C (DV%) 91,
  • Calcium (DV%) 2,
  • Iron (DV%) 4,
  • Vegetables (d.e.) 1.5,
  • Fat (d.e.) .5,
  • Percent Daily Values are based on a 2,000 calorie diet

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