Summer Vegie Grill Mix
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium green zucchini, cut up1 yellow summer squash, cut up1 cup fresh sliced mushrooms1 cup fresh asparagus tipsgrape tomatoes, approximately 241/2 of each, red, green and yellow peppers1 cup of chopped yellow onion (about 1/2 of a large one)1 cup of fresh eggplant, cut up (about 1/2 a medium one)8 T. Wishbone Balsamic Vinaigrette dressing
Cut up all your vegetables to the same size, approximately the size of your thumb. (This ensures that they will cook evenly.) Use a foil pan, and toss the vegetables with the Balsamic Vinaigrette dressing to coat evenly. I like to put the mushrooms into the dressing first so that they will absorb the flavor of the dressing. Cover with heavy foil and put on the grill over hot coals. Easy way to check for doneness--watch for when the little tomatoes pop, then you know it's done!
Serving Size: Makes at least 10 one-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DIRTYBUNNY.
Serving Size: Makes at least 10 one-cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user DIRTYBUNNY.
Nutritional Info Amount Per Serving
- Calories: 44.8
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 95.9 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.5 g
- Protein: 1.1 g
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