SNAPPY PEAS 'N' MUSHROOMS

Snappy Peas 'n' Mushrooms image

In Annapolis, Maryland, Laura Mahaffey makes this delightful dill-seasoned dish in mere minutes. Just wrap the fresh vegetables in foil, seal tightly and grill until tender. It's that easy.

Provided by Taste of Home

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

Ingredients

1 pound fresh sugar snap or snow peas
1/2 cup sliced fresh mushrooms
2 tablespoons sliced green onions
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
2 tablespoons butter
Salt and pepper to taste

Steps:

Place peas and mushrooms on a piece of double-layer heavy-duty foil (about 18 in. square). Sprinkle with onions and dill; dot with butter. Fold foil around the mixture and seal tightly. , Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8 minutes longer or until the vegetables are tender. Open foil carefully to allow steam to escape. Season with salt and pepper.

Nutrition Facts : Calories 40 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 25mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.