HARVEST VEGETABLES

Harvest Vegetables image

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."

Provided by Taste of Home

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 small head cabbage
2 tablespoons butter, softened
1/2 to 1 teaspoon onion salt, optional
1/8 to 1/4 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 pepper, cut into pieces
4 bacon strips, cooked and crumbled, optional

Steps:

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 the carrots, celery, onion, mushrooms and green pepper around cabbage. Sprinkle with bacon if desired. Fold foil over mixture and seal tightly. , Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 99 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 89mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges