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Harvest Vegetables

By: Linda Farni  
"Linda Farni of Durango, Iowa wraps a lightly seasoned blend of veggies in foil for quick cooking. 'This colorful combination includes so many different vegetables that there's something to please everyone,' she promises. 'Cleanup's a snap because there are no dishes to wash.'"

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Prep Time:
10 Min
Cook Time:
30 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 small head cabbage, cored
  • 2 tablespoons butter, softened
  • 1/2 teaspoon onion salt (optional)
  • 1/8 teaspoon pepper
  • 4 medium carrots, cut into 1 inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 1 small onion, cut into wedges
  • 1/2 pound whole fresh mushrooms
  • 1 small green bell pepper, cut into pieces
  • 4 bacon strips, cooked and crumbled

Directions

  1. Cut cabbage into six wedges; spread butter on cut sides. Place cabbage on a piece of heavy-duty foil (about 24 in. x 18 in.). Sprinkle with onion salt if desired and pepper. Arrange remaining vegetables and bacon if desired around cabbage. Seal the foil tightly.
  2. Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.

Footnotes

  • Nutritional Analysis: One serving (prepared with margarine and without onion salt and bacon) equals 110 calories, 102 mg sodium, 0 cholesterol, 17 gm carbohydrate, 4 gm protein, 4 gm fat. Diabetic Exchanges: 1 starch, 1 fat.
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