Grilled Vegetables with Mint

By krystallondon

Ingredients

• 2 cobs Corn, shucked
• 2 cups Sugar-snap peas or snow peas
• 1 cup Zucchini, sliced
• 1 cup Compliments Baby-Cut Carrots
• 1 cup Compliments Whole Mushrooms
• 1/4 cup Compliments 100% Pure Sunflower Oil
• 2 tbsp Fresh mint, chopped
• 2 tbsp Compliments Red Wine Vinegar
• Salt and pepper to taste

Details

Servings 6

Preparation

Step 1

1. Pre-soak shucked corn for 15 minutes in a bowl of fresh water.

2. Pre-heat barbecue to medium heat – place cobs of corn on barbecue, turning every minute for 5 minutes.

3. Remove corn from grill. When cool enough run a knife down the cob to remove kernels. Place kernels in a large serving bowl. Set aside.

4. Place all vegetables in a bowl and lightly coat with sunflower oil.

5. Place vegetables coated in oil in a grilling basket and place on barbecue. Close lid and grill for 5 minutes. Open lid, turn vegetables and cook for additional 5-6 minutes.

6. Add grilled vegetables to corn in large serving bowl.

7. Add mint, red wine vinegar and salt and pepper and serve.

TIP: This recipe can be prepared ahead and refrigerated for up to 24 hours before serving.

Nutrients per Serving:
Energy:150 Calories
Protein:13 g
Fat:10 g
Carbohydrates:14 g