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Ingredients
- 1 pound baby pattypan squash (about 3 cups)
- 2 mediumyellow, orange, and/or red sweet peppers, seeded and cut into strips or squares
- 12 ounces fresh green beans, trimmed (3 cups)
- 15 baby carrots with tops, trimmed
- 10 cherry sweet peppers
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons finely shredded lemon peel
- 2 teaspoons lemon juice
- 2 clovesgarlic, minced
- Nonstick cooking spray
Details
Servings 8
Adapted from bhg.com
Preparation
Step 1
1. In an extra-large bowl combine squash, sweet peppers, beans, carrots, cherry sweet peppers, oil, salt, and black pepper; toss to combine. In a small bowl stir together lemon peel, lemon juice, and garlic; set aside.
2. Lightly coat an unheated grill wok with nonstick cooking spray. Place the vegetables in the wok. For a charcoal grill, place the wok on the rack of an uncovered grill directly over medium coals. Grill for 30 to 35 minutes or until vegetables are crisp-tender and light brown, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place wok on grill rack over heat. Cover and grill as directed.)
3. Return cooked vegetables to the bowl. Add the lemon mixture; toss to coat. To serve, arrange vegetables on a large platter.
Nutrition Facts (Grilled Vegetable Platter) Servings Per Recipe 8,
cal. (kcal) 75,
Fat, total (g) 4,
chol. (mg) 0,
sat. fat (g) 1,
carb. (g) 10,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 3,
pro. (g) 2,
vit. A (IU) 437,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 40,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 289,
Potassium (mg) 347,
calcium (mg) 40,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet
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