VEGGIES ON THE GRILL

Veggies on the Grill image

"I like to experiment a bit with marinades and sauces that combine different spices and herbs," relates H. Ross Njaa of Salinas, California. "This particular mix of seasonings really perks up garden-fresh vegetables."

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup vegetable oil
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
3 medium carrots, halved lengthwise
3 large potatoes, quartered lengthwise
3 medium zucchini, quartered lengthwise

Steps:

In a small bowl, combine oil, garlic powder, salt, pepper and cayenne. Brush over vegetables. Grill carrots and potatoes, covered, over medium heat for 10 minutes. Baste. Add zucchini. Cover and grill 10-15 minutes longer, basting and turning every 5 minutes or until vegetables are tender.

Nutrition Facts : Calories 282 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 5g fiber), Protein 5g protein.