Mixed grilled vegetables
SmartPoints® value per serving
Preparing vegetables doesn’t get much easier than grilling them, and this easy recipe features a tasty, colorful combination. The high direct heat of the grill chars the outside, lending a smoky flavor, while the interior becomes tender. This is a simple recipe that can work with pretty much any vegetable when it’s in season—vegetables at the peak of their flavor don’t need much adornment. Try asparagus, bell peppers, onions, summer squash, and zucchini. If your vegetables seem to be charring too quickly or drying out, move them to a less-hot section of the grill so they benefit from the heat but don’t blacken.
2 piece(s), shucked and split in half
Uncooked string beans
¼ pound(s), trimmed
Uncooked baby carrots
- Preheat grill to medium.
- Mix all ingredients together in a large bowl until well coated. Place a large piece of aluminum foil (about 24 X 18-inches) on a flat surface. Spoon vegetables onto foil; wrap foil around vegetables to form a seal. (Or spoon vegetables into a pan, cover and cook on grill.)
- Grill 4 to 6 inches from heat until vegetables are tender, about 30 minutes. Yields 1/4 of vegetables per serving.