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Vegetable Crudite Rolls with Spicy Thai Dipping Sauce

Yield 6 servings (serving size: 2 lettuce rolls and 2 tablespoons sauce)
In the Thai manner, the vegetables are rolled up in lettuce leaves and dunked in the sauce.

Ingredients

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Thai fish sauce
  • 1/4 teaspoon black pepper
  • 5 large portobello mushroom caps (about 2 pounds)
  • Cooking spray
  • 1/2 pound green beans, trimmed
  • 6 romaine lettuce leaves
  • 6 radicchio leaves
  • 1 large red bell pepper, seeded and cut into 1/2-inch strips
  • 1 (15-ounce) can whole baby corn, drained
  • 1/2 cup chopped basil leaves
  • Spicy Thai Dipping Sauce

Nutrition Information

  • calories 127
  • caloriesfromfat 9 %
  • fat 1.2 g
  • satfat 0.2 g
  • monofat 0.1 g
  • polyfat 0.5 g
  • protein 6.8 g
  • carbohydrate 27.3 g
  • fiber 3.8 g
  • cholesterol 0.0 mg
  • iron 2.9 mg
  • sodium 1252 mg
  • calcium 43 mg

How to Make It

  1. Prepare grill or broiler.

  2. Combine first 4 ingredients in a large zip-top plastic bag, and seal. Marinate 15 minutes, turning occasionally. Remove mushrooms from bag; discard marinade. Place mushrooms on a grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side. Cut mushrooms into 1/2-inch-thick slices; set aside.

  3. Steam green beans, covered, 5 minutes or until tender.

  4. Arrange romaine and radicchio leaves on a large platter. Divide mushrooms, green beans, bell pepper, and corn evenly over lettuce. Sprinkle with basil. Roll up, and serve with Spicy Thai Dipping Sauce.