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    Sds: 5* Grilled Vegetable Platter

    Source of Recipe

    .
    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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