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Sds: 5* Marvelous Mediterranean Vegetables ***

Source of Recipe

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Sds: 5* Marvelous Mediterranean Vegetables***

Taste of Home June/July 2011
7 reviews rate this recipe 5 Stars!
Prep: 25 min. + marinating Grill: 10 min.
Yield: 9 servings.

With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario *Test Kitchen Approved

Ingredients:
• 3 large portobello mushrooms, sliced
• 1 each medium sweet red, orange and yellow peppers, sliced
• 1 medium zucchini, sliced
• 10 fresh asparagus spears, cut into 2-inch lengths
• 1 small onion, sliced and separated into rings
• 3/4 cup grape tomatoes
• 1/2 cup fresh sugar snap peas
• 1/2 cup fresh broccoli florets
• 1/2 cup pitted Greek olives
• 1 bottle (14 ounces) Greek vinaigrette
• 1/2 cup crumbled feta cheese

Directions:
1. In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.

2. Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

3/4 cup equals 196 calories, 16 g fat (3 g saturated fat), 3 mg cholesterol, 549 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.