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Sds: Veggies from the Grill




Source of Recipe


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Sds: Veggies from the Grill

Adapted from: Light & Tasty June/July 2006
Not yet rated.
Exchanges
Prep/Total Time: 25 min.
Yield: 6 servings.

Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese. *Test Kitchen Approved

Ingredients:
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1 medium yellow summer squash, cut into 1-inch pieces
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium sweet onion, cut into 1-inch pieces
• 1 cup quartered fresh mushrooms
• 2 tablespoons red wine vinegar
• 2 tablespoons minced fresh basil
• 1/4 cup shredded Parmesan cheese

Directions:
1. In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.

2. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.

3. Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.


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 81 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 162 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 vegetable, 1 fat.