Grilled Marinated Vegetables

recipe

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

Leslie Glover Pendleton,

Cooking Light

April 1996
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