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Colorful Grilled Veggies

By: Susan Jesson

"'I put this combination together one day when trying to serve a side dish other than mushrooms in butter,' recalls Susan Jesson of Oro Station, Ontario. 'Everyone loves this pleasantly seasoned medley and asks for the recipe.'"

Rate/Review | Read Reviews (26)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

10 cherry tomatoes, halved
2 celery ribs, thinly sliced
1 medium green pepper, sliced
1 medium red bell pepper, sliced
1 medium red onion, sliced and separated into rings
1 cup sliced fresh mushrooms
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon lemon juice
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Divide the vegetables between two pieces of heavy-duty foil (about 18 in. square). In a small bowl, combine the remaining ingredients; drizzle over vegetables. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-15 minutes or until the vegetables are crisp-tender.

Footnotes

Nutritional Analysis: One serving (3/4 cup) equals 51 calories, 3 g fat (trace saturated fat), 0 cholesterol, 212 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.