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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Vegetable Platter

Makes: 8 to 10 servings
Prep 25 mins Grill 30 mins
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  finely shredded lemon peel
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 75,
  • Fat, total (g) 4,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 2,
  • vit. A (IU) 437,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 289,
  • Potassium (mg) 347,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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