VEGGIES FROM THE GRILL

Veggies from the Grill image

Bright asparagus, yellow summer squash and other vegetables get flame-broiled treatment in this must-try side dish. The grilled specialty gets a flavor boost from red wine vinegar, basil and a sprinkling of Parmesan cheese.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
1 cup quartered fresh mushrooms
2 tablespoons red wine vinegar
2 tablespoons minced fresh basil
1/4 cup shredded Parmesan cheese

Steps:

In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat. , Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently., Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 258mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges