Veggies from the Grill

From Light & Tasty

Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese.


INGREDIENTS



* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
* 1 medium yellow summer squash, cut into 1-inch pieces
* 1 medium sweet red pepper, cut into 1-inch pieces
* 1 medium sweet onion, cut into 1-inch pieces
* 1 cup quartered fresh mushrooms
* 2 tablespoons red wine vinegar
* 2 tablespoons minced fresh basil
* 1/4 cup shredded Parmesan cheese


SERVINGS 6
CATEGORY Lower Fat
METHOD Grill (gas or charcoal)
PREP 15 min.
COOK 10 min.
TOTAL 25 min.


DIRECTIONS




In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
    Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
    Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 6 servings. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

 



NUTRITIONAL INFO




Nutrition Facts: 3/4 cup equals 81 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 258 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

-- Edited by Colette at 03:26, 2006-05-30