Grilled Garden Vegetable Medley
Recipe from
Betty Crocker
Keep vegetables tender by grilling them in a foil packet. Doing so also makes cleanup simple!
Servings:
4 servings
Prep Time:
10 mins
Total Time:
35 mins
Ingredients
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2 mediumYukon gold potatoes, cut into 1/8-inch slicessee savings
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1 1/2 cupsbaby-cut carrotssee savings
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4 ouncesgreen beanssee savings
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2 tablespoonsbutter or margarine, meltedsee savings
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1/2 teaspoonsaltsee savings
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1/4 teaspoondried oregano leavessee savings
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1/4 teaspoongarlic peppersee savings
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1/4 teaspoonground cuminsee savings
Directions
1.
Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
2.
Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
3.
Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
Tip:
High Altitude (3500-6500 ft): No changes.
Nutrition information
Per serving: Calories 140 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 360mg; Total Carbohydrate 19g (Dietary Fiber 4g, Sugars 4g); Protein 2g. Daily Values: Vitamin A 170%; Vitamin C 10%; Calcium 4%; Iron 10%. Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 0 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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