Email to Terry Ward      

Grilled Marinated Vegetables

Source of Recipe


Cooking Light Complete






List of Ingredients



• 3/4 pound small red potatoes, cut into 1/2-inch pieces
  
• 1 cup (1/2-inch-thick) sliced yellow squash
  
• 1 cup (1/2-inch-thick) sliced zucchini
  
• 1 small onion, cut in 8 wedges
  
• 1 large red bell pepper, cut into 1/2-inch-wide strips
  
• 1/3 cup rice vinegar
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon Dijon mustard
  
• 1 1/2 teaspoons dark sesame oil
  
• 1/8 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 2 cloves garlic, minced
  
• cooking spray
  






Instructions



1. Place potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 to 12 minutes or until tender; drain.
   
   
2. Combine potato, squash, and next 10 ingredients in a large zip-top plastic bag. Seal bag, and marinate 30 minutes at room temperature, turning bag occasionally.
   
   
3. Prepare grill.
   
   
4. Remove vegetables from bag, reserving marinade. Place vegetables in a wire grilling basket coated with cooking spray. Place grilling basket on grill rack, and grill 8 minutes on each side or until tender. Pour reserved marinade over grilled vegetables.
   
   
5. Yield: 5 servings (serving size: 1 cup). 99 cal, 2.1g fat, 2.8g pro, 18.1g carb, 2.9g fiber, 0mg chol, 1.7mg iron, 158mg sod, 27mg calc.