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Sds: Grilled Garden Veggies




Source of Recipe


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Sds: Grilled Garden Veggies

Adapted from: Country Woman July/August 2005
6 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep/Total Time: 30 min.
Yield: 8 servings.

This nicely seasoned veggies medley offers a wonderful taste of summer. The dish is also on the lighter side, so you can enjoy it guilt-free. —Holly Wilhelm, Sioux Falls, South Dakota *Test Kitchen Approved

Ingredients:
• 2 tablespoons olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed, divided
• 2 small zucchini, sliced
• 2 small yellow summer squash, sliced
• 1/2 pound medium fresh mushrooms, quartered
• 1 large tomato, diced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:
1. Drizzle 1 tablespoon oil over a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the onion, garlic and 1/2 teaspoon rosemary; spoon over foil. Top with zucchini, yellow squash, mushrooms and tomato; drizzle with the remaining oil. Sprinkle with salt, pepper and remaining rosemary.

2. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until tender. Open foil carefully to allow steam to escape.

1 serving (3/4 cup) equals 61 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 83 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. ++++ Diabetic Exchanges: 1 vegetable, 1/2 fat.