Tuesday, June 19, 2007

Italian Grilled Veggies

Prep: 10 minutes + marinating
Grill: 20 minutes
Yield: 2 servings

1/3 cup chopped green pepper
3 medium fresh mushrooms
1/2 cup fresh broccoli florets
1/2 cup fresh cauliflowerets
1/4 cup thinly sliced red onion
1/4 cup prepared Italian salad dressing
3 cherry tomatoes, halved

Place first 5 ingredients into a resealable plastic bag. Add salad dressing; seal bag and turn to coat. Refrigerate for one hour, turning at least once.

Transfer vegetables to a double thickness of heavy-duty foil (about 18x12). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender. Open foil carefully to allow steam to escape. Spoon into a serving bowl, stir in tomatoes.

Tips and Tricks
This recipe is designed to serve two people, but can be easily doubled or tripled for a larger family. I don't keep Italian dressing, so I make just enough of my own from scratch to marinate the veggies in. This is a make-ahead dish, you can put the vegetables in the refrigerator in the morning. This recipe goes well with Veggie Pizza Squares. Use half the cauliflower and broccoli on the grill and the other half for the appetizer.
Make It Healthier
Use light or fat-free salad dressing.
How Kids Can Help
Place veggies in bag. Turn to coat.

Nutrition Facts
3/4 cup (prepared with fat-free dressing) equals 58 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 446 mg sodium, 11 g carbohydrate, 3 g fiber, 3 g protein

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