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COLORFUL GRILLED VEGGIES

Source of Recipe

Quick Cooking Magazine - 2001
Exchanges
Serves: 6

10 cherry tomatoes, halved
2 celery ribs, thinly sliced
1 medium green pepper, sliced
1 medium sweet red pepper, sliced
1 medium red onion, sliced and separated into rings
1 c. sliced fresh mushrooms
1 T. red wine vinegar or cider vinegar
1 T. olive or canola oil
1 tsp. lemon juice
1 garlic clove, minced
1 tsp. dried basil
1/2 tsp. salt-free seasoning blend or equivalent salt subsitute
1/2 tsp. pepper

Divide vegetables between 2 pieces of heavy-duty foil (about 18-in. square).

In a small bowl, combine remaining ingredients; drizzle over vegetables. Fold foil arounf vegetables and seal tightly.

Grill, covered, over medium heat for 10-15 minutes or until vegetables are crisp-tender.

Nutritional Analysis. One 3/4-cup serving equals: 51 calories.3 gm fat (trace saturated).0 cholesterol.15 mg sodium.7 gm carbohydrate.2 gm fiber.1 gm protein ++++ Exchanges: 2 vegetable