Cooking outside? You can make this entire vegetable side dish on the grill!

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Heat oil in a large deep skillet over medium heat. Add onion and ginger; cook about 5 minutes or until tender. Stir in curry powder and salt; cook for 2 minutes. Add tomatoes; stir until tomatoes are coated with spices. Add broth. Bring to boiling; reduce heat to medium-low. Stir in green beans; cook about 10 minutes or just until green beans are tender. (If using okra, cook for 15 minutes.)

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Instructions Checklist
  • Add yellow summer squash to skillet; cover and simmer for 8 to 10 minutes or just until squash is tender but still retains its shape. Serve in a bowl with papaya wedges. Makes 6 servings.

Grilling directions:

In a large skillet cook onion and ginger in hot oil until onion is tender. Stir in curry powder and salt; cook and stir for 2 minutes more. Add green beans, yellow summer squash, and 1/4 cup chicken broth. Tear off a 36x18-inch piece of heavy foil. Fold foil in half to make an 18-inch square. Place the curry mixture in the center of the foil. Bring up 2 opposite edges and seal with a double fold. Fold remaining edges to completely enclose the vegetables, leaving space for steam to build. Place foil packet on the grill rack directly over medium heat; grill about 30 minutes or until beans are crisp-tender, turning packet once halfway through grilling. Open foil packet; add tomatoes and stir gently to combine. Serve as above.

Tips

Prepare vegetables as directed. Transfer cooked vegetables to a microwave-safe casserole; cool completely. Cover and chill for up to 24 hours. Microwave, covered, on 100% power (high) for 5 to 6 minutes or until heated through, stirring once halfway through cooking. Serve as directed.

Nutrition Facts

132 calories; 5 g total fat; 1 g saturated fat; 0 mg cholesterol; 327 mg sodium. 21 g carbohydrates; 5 g fiber; 5 g protein; 1118 IU vitamin a; 64 mg vitamin c; 71 mg calcium; 2 mg iron;

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