Easy Grilled Vegetables
Apr 4, 2007 18:24:44 GMT -8
Post by jjg on Apr 4, 2007 18:24:44 GMT -8
Easy Grilled Vegetables
Veggies on the grill can't be beat! This super-easy recipe shows you how simple it can be.
Prep Time:10 min
Start to Finish:1 hr 25 min
Makes:6 servings
12 pattypan squash, about 1 inch in diameter
2 red or green bell peppers, each cut into 6 pieces
1 large red onion, cut into 1/2-inch slices
1/3 cup Italian dressing
Freshly ground pepper, if desired
1. Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
2. Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
3. Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.
Nutrition Information:
1 Serving: Calories 80 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 120 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 1 g Percent Daily Value*: Vitamin A 48 %; Vitamin C 68 %; Calcium 2 %; Iron 2 %
Exchanges: 1 1/2 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Purchasing
Pattypan squash is a variety of summer squash. Round and slightly flattened, this small squash has a scalloped edge. Find it in grocery stores and farmers' markets.
Substitution
One medium zucchini, cut into 1-inch pieces, can be used in place of the squash. If you like mushrooms, go ahead and add them for the last 10 minutes of grilling.
Success
If you don't have a grill basket, make sure the vegetable pieces are large enough so they don't fall through the grill rack. Cut the vegetables the same size so they'll cook in the same amount of time. Or remove vegetables from the grill as they become done.
Veggies on the grill can't be beat! This super-easy recipe shows you how simple it can be.
Prep Time:10 min
Start to Finish:1 hr 25 min
Makes:6 servings
12 pattypan squash, about 1 inch in diameter
2 red or green bell peppers, each cut into 6 pieces
1 large red onion, cut into 1/2-inch slices
1/3 cup Italian dressing
Freshly ground pepper, if desired
1. Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
2. Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
3. Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.
Nutrition Information:
1 Serving: Calories 80 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 0g); Cholesterol 0mg; Sodium 120 mg; Total Carbohydrate 8 g (Dietary Fiber 2 g); Protein 1 g Percent Daily Value*: Vitamin A 48 %; Vitamin C 68 %; Calcium 2 %; Iron 2 %
Exchanges: 1 1/2 Vegetable; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Purchasing
Pattypan squash is a variety of summer squash. Round and slightly flattened, this small squash has a scalloped edge. Find it in grocery stores and farmers' markets.
Substitution
One medium zucchini, cut into 1-inch pieces, can be used in place of the squash. If you like mushrooms, go ahead and add them for the last 10 minutes of grilling.
Success
If you don't have a grill basket, make sure the vegetable pieces are large enough so they don't fall through the grill rack. Cut the vegetables the same size so they'll cook in the same amount of time. Or remove vegetables from the grill as they become done.