Mixed Grilled Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 yellow summer squash sliced length-wise1 zucchini squash sliced length-wise1 large red pepper, cored, in 1" slices2 portobello mushroom caps, sliced2 large red onions cut into 3 large slices each1 bunch asparagus, with woody ends removed 5 medium round tomatoes cut in halfKen's Basil and Balsamic vinaigrette dressing1 bulb of garlic
Wash and prepare all vegetables except the garlic.
Layer the vegetables in a large shallow pan.
Cover with dressing and let sit at least one hour.
Slice off the top of the garlic bulb. Brush with dressing and broil until soft.
Cool the garlic.
Pop the roasted garlic out of the skins.
Grill the vegetables until tender.
Arrange on a large platter.
Serve warm or cool.
Number of Servings: 12
Recipe submitted by SparkPeople user YUNKERCM.
Layer the vegetables in a large shallow pan.
Cover with dressing and let sit at least one hour.
Slice off the top of the garlic bulb. Brush with dressing and broil until soft.
Cool the garlic.
Pop the roasted garlic out of the skins.
Grill the vegetables until tender.
Arrange on a large platter.
Serve warm or cool.
Number of Servings: 12
Recipe submitted by SparkPeople user YUNKERCM.
Nutritional Info Amount Per Serving
- Calories: 87.8
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 129.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.2 g
- Protein: 1.9 g
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