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Grilled Marinated Vegetables

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 1 1/2 pounds small red potatoes, halved
  • 2 cups sliced yellow squash
  • 2 cups sliced zucchini
  • 12 green onions, trimmed
  • 2 large red bell peppers, cut into 1/2-inch-wide strips
  • 2/3 cup rice vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dark sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • Vegetable cooking spray

Nutrition Information

  • calories 153
  • caloriesfromfat 19 %
  • fat 3.2 g
  • satfat 0.4 g
  • monofat 1.1 g
  • polyfat 1.2 g
  • protein 4.5 g
  • carbohydrate 28.5 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 263 mg
  • calcium 58 mg

How to Make It

  1. Place potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.

  2. Combine potatoes and next 11 ingredients (potatoes through garlic) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate 30 minutes, turning bag occasionally.

  3. Remove vegetables from bag, reserving marinade. Place vegetables in a wire grilling basket coated with cooking spray. Prepare grill. Place grilling basket on grill rack, and grill 7 1/2 minutes on each side or until tender. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Pour warm marinade over grilled vegetables.