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Grilled Herbed Vegetables
Ingredients
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1
tablespoon olive oil
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1
clove garlic, minced
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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
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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
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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
(Grilled Herbed Vegetables)
- Servings Per Recipe 4,
- Calories 63,
- Protein (gm) 1,
- Carbohydrate (gm) 8,
- Fat, total (gm) 4,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 381,
- Vitamin C (mg) 54,
- Sodium (mg) 149,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Vegetables () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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