Savory Grilled Vegetables

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Thursday, January 01, 2004

Categories:

Grilled/Entree

Yield:

6 servings, approximately 1 cup each

Ingredients:

1/3 cup light margarine (5g fat per tablespoon)1 1/2 teaspoons ground black pepper1 1/2 teaspoons dried thyme
2 1/2 teaspoons garlic powder
1 teaspoon lemon pepper
1/4 teaspoon salt
1 teaspoon dried parsley flakes
1/4 teaspoon ground red pepper
1 pound Yukon gold potatoes
2 zucchini
2 medium yellow squash

Directions:

1. In a microwave safe bowl, melt margarine. Stir in next 7 ingredients (pepper, thyme, garlic powder, lemon pepper, salt parsley and red pepper).
2. Cut potatoes, zucchini and squash diagonally into 1/2 pieces.
3. Microwave potatoes approximately 3 minutes or until slightly tender.
4. Place vegetables in a large zip lock bag and pour margarine mixture over vegetables. Seal and toss to coat. Let stand 1 hour. Turn occasionally to coat.
5. Preheat grill to medium high heat. Arrange vegetables in grill basket and cook approximately 15 minutes or until crisp tender.

Nutrition Facts:

118 calories, 20g carbohydrate, 3.6g protein, 3.9g fat,
0.9g saturated fat, 0mg cholesterol, 3.4g dietary fiber, 219mg sodium

Source:

Original recipe by Jennifer Parham, RD, LD