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updated: 6/9/2011 8:45 AM

Grilled Summer Veggies

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  • Gilbert R. Boucher II/gboucher@dailyherald.com  Toby Smithson column - grilled vegetables

      Gilbert R. Boucher II/gboucher@dailyherald.com Toby Smithson column - grilled vegetables

 

1 large onion, quartered

1 medium zucchini, sliced

2 medium yellow summer squashes, sliced

25 medium (20 ounces) fresh mushrooms, whole

1 large red pepper, chopped

2 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon dried rosemary, crushed

teaspoon salt

teaspoon pepper

Place cut vegetables in a large bowl.

In a small bowl, mix oil, garlic and rosemary; drizzle over vegetables. Sprinkle with salt and pepper and place vegetable mixture into grilling basket.

Grill over medium heat for 15-20 minutes or until tender.

Serves eight.

@Recipe nutrition:Nutrition values per cup serving: 69 calories, 3 g fat (0.5 g saturated), 8 g carbohydrates, 2 g fiber, 3 g protein, 229 mg sodium.

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