Recipe by Cooking Light May 1993


Recipe Summary test

4 servings (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended. Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.

  • Coat grill rack with cooking spray; place on grill over medium-hot coals. Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.

Nutrition Facts

128 calories; calories from fat 27%; fat 3.9g; saturated fat 0.5g; mono fat 2.2g; poly fat 0.7g; protein 3.9g; carbohydrates 23.5g; fiber 5.2g; iron 1.9mg; sodium 18mg; calcium 66mg.