Grilled mixed vegetables
- Number of Servings: 4
Ingredients
1 large green bell pepper2 large red bell pepper1 large yellow or orange bell pepper1 medium zucchini1 medium yellow squash1/2 small bag baby carrots (approx 20-24 med?)approx. 2 Tbs extra virgin olive oilYour favorite grill seasoning (ie: Montreal, or a mix of dried onion, garlic, sea salts, thyme, black pepper, red pepper flakes, etc.)
Chop bell peppers into big chunks. Chop zucchini and squash into large bite-size chunks. Grab a one-gallon ziploc bag or equal-size re-sealable container. Drizzle olive oil into bag. Throw in chopped veggies and half a small bag of baby carrots. Shake your favorite seasoning mix over all. Close bag and shake to coat.
You can grill the veggies directly on a George Foreman grill for approx 9 minutes. If grilling on an outdoor grill, make sure grill is good and hot. Throw veggies onto aluminum foil and wrap up tight. Place directy over flame for probably 15 minutes. Open foil (watch out for steam!) and test the veggies by poking a carrot. If it's slightly soft, they're ready to eat).
Dish makes approximately 4 to 5 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYRO.
You can grill the veggies directly on a George Foreman grill for approx 9 minutes. If grilling on an outdoor grill, make sure grill is good and hot. Throw veggies onto aluminum foil and wrap up tight. Place directy over flame for probably 15 minutes. Open foil (watch out for steam!) and test the veggies by poking a carrot. If it's slightly soft, they're ready to eat).
Dish makes approximately 4 to 5 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user KELLYRO.
Nutritional Info Amount Per Serving
- Calories: 138.3
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 23.1 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.5 g
- Protein: 2.8 g
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