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These vegetables are just great this way...so when you cook out, why not try these great vegetables! We had them over the weekend when we made the Unbelievable Grilled Chicken.
Enjoy!
hugs,
peg
Dilly Grilled Veggies Recipe
Use any combination of vegetables in this versatile side dish. Fran Scott of Birmingham, Michigan likes to include cauliflower, carrots, green peppers and onions, too!
This recipe is:
Quick
* 6 Servings
* Prep/Total Time: 30 min.
Ingredients
* 2 cups sliced fresh mushrooms
* 2 cups sliced fresh zucchini
* 2 cups fresh broccoli florets
* 1/2 medium sweet red pepper, cut into strips
* 2 tablespoons olive oil
* 2 tablespoons minced fresh dill or 2 teaspoons dill weed
* 1/8 teaspoon garlic salt
* 1/8 teaspoon pepper
Directions
* Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
* Grill, covered, over medium heat for 15 minutes or until vegetables are tender.
Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 61 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Dilly Grilled Veggies published in Simple & Delicious July/August 2008, p47
Recipe source: All Simple Recipes yahoo group, submitted by Beth Layman
Enjoy!
hugs,
peg
Dilly Grilled Veggies Recipe
Use any combination of vegetables in this versatile side dish. Fran Scott of Birmingham, Michigan likes to include cauliflower, carrots, green peppers and onions, too!
This recipe is:
Quick
* 6 Servings
* Prep/Total Time: 30 min.
Ingredients
* 2 cups sliced fresh mushrooms
* 2 cups sliced fresh zucchini
* 2 cups fresh broccoli florets
* 1/2 medium sweet red pepper, cut into strips
* 2 tablespoons olive oil
* 2 tablespoons minced fresh dill or 2 teaspoons dill weed
* 1/8 teaspoon garlic salt
* 1/8 teaspoon pepper
Directions
* Place vegetables on a double thickness of heavy-duty foil (about 18-in. square). Drizzle with oil; sprinkle with dill, garlic salt and pepper. Fold foil around vegetables and seal tightly.
* Grill, covered, over medium heat for 15 minutes or until vegetables are tender.
Yield: 6 servings.
Nutrition Facts: 3/4 cup equals 61 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 49 mg sodium, 4 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Dilly Grilled Veggies published in Simple & Delicious July/August 2008, p47
Recipe source: All Simple Recipes yahoo group, submitted by Beth Layman