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    Sds: 5* Grilled Asparagus Medley

    Source of Recipe

    .
    Sds: 5* Grilled Asparagus Medley

    Taste of Home April/May 2004
    16 reviews rate this recipe 5 Stars!
    Exchanges
    Prep/Total Time: 25 min.
    Yield: 8 servings.

    This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat. —Pam Gaspers, Hastings, Nebraska
    *Test Kitchen Approved

    Ingredients:
    • 1 pound fresh asparagus, trimmed
    • 1 each sweet red, yellow and green pepper, julienned
    • 1 cup sliced fresh mushrooms
    • 1 medium tomato, chopped
    • 1 medium onion, sliced
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 2 garlic cloves, minced
    • 2 tablespoons olive oil
    • 1 teaspoon minced fresh parsley
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/4 teaspoon lemon-pepper seasoning
    • 1/4 teaspoon dill weed

    Directions:
    1. In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

    2. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.

    1 serving equals 78 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 241 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 vegetable, 1 fat.

 

 

 


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