Breaking News Bar
updated: 6/9/2011 8:45 AM

Grilled Summer Veggies

hello
Success - Article sent! close
  • 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.

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close
Share this page
    help here