Sds: 5* Grilled Vegetable Platter
Source of Recipe
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Sds: 5* Grilled Vegetable Platter
Simple & Delicious May/June 2009
38 reviews rate this recipe 5 Stars!
Exchanges
Prep: 20 min. + marinating Grill: 10 min.
Yield: 6 servings.
The best of summer in one dish! These pretty veggies are meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the flavor. �Heidi Hall, North St. Paul, Minnesota *Test Kitchen Approved
Ingredients:
� 1/4 cup olive oil
� 2 tablespoons honey
� 4 teaspoons balsamic vinegar
� 1 teaspoon dried oregano
� 1/2 teaspoon garlic powder
� 1/8 teaspoon pepper
� Dash salt
� 1 pound fresh asparagus, trimmed
� 3 small carrots, cut in half lengthwise
� 1 large sweet red pepper, cut into 1-inch strips
� 1 medium yellow summer squash, cut into 1/2-inch slices
� 1 medium red onion, cut into wedges
Directions:
1. In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
2. Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
3. Place vegetables on a large serving plate. Drizzle with remaining marinade.
Editor's Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
1 serving equals 144 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 50 mg sodium, 15 g carbohydrate, 3 g fiber, 2 g protein. ++++ Diabetic Exchanges: 2 vegetable, 2 fat.
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