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Sds: 5* Grilled Summer Vegetable Medley




Source of Recipe


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Sds: 5* Grilled Summer Vegetable Medley

Adapted from: Quick Cooking September/October 2005
5 reviews rate this recipe 5 Stars!
Prep: 15 min. Grill: 20 min.
Yield: 8 servings.

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. — Lori Daniels, Beverly, West Virginia *Test Kitchen Approved

Ingredients:
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried basil
• 3 large ears fresh corn on the cob, cut into 3-inch pieces
• 2 medium zucchini, cut into 1/4-inch slices
• 1 medium yellow summer squash, cut into 1/4-inch slices
• 1 medium sweet onion, sliced
• 1 large green pepper, diced
• 10 cherry tomatoes
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 1/4 cup stick margarine or butter (Imperial or Blue Bonnet)

Directions:
1. In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with margarine. Fold foil around vegetables and seal tightly.

2. Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

1 serving (3/4 cup) equals 156 calories, 13 g fat (2.3 g saturated fat), 0.3 mg cholesterol, 277 mg sodium, 13 g carbohydrate, 3 g fiber, 3 g protein