We had this last night along with the Barbecued chuck roast...these veggies are sooooooooo good! They have a great zesty flavor. I used more veggies than the recipe called for because we love our veggies! (1/2 cup of broccoli and 1/2 cup of cauliflower and 3 mushrooms just won't cut it for us! that's just a tease!)
Italian Grilled Vegetables
Here's a zesty side dish that will complement any main course.
1/3 cup chopped green pepper
3 medium fresh mushrooms
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/4 cup thinly sliced red onion
1/4 cup prepared Italian salad dressing
3 cherry tomatoes, halved
Place the green pepper, mushrooms, broccoli, cauliflower and onion in a large resealable
plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for 1 hour, turning
at least once.
Transfer vegetables to a double thickness of
heavy-duty foil (about 18 in. x 12 in). Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to
allow steam to escape. Spoon into a serving bowl; stir in tomatoes.
Yield: 2 servings.
Recipe source: Cooking for 2 magazine, Summer 2007, submitted by Anna Marie Short of Lonedell, Missouri.
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