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Basil Mixed Vegetable Grill

Serves: 6
Total Calories: 164

Ingredients

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

Directions:

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. Grill, uncovered, over medium heat for 8-12 minutes or until tender, flipping frequently. Place vegetables in a serving bowl.

Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm.

Nutritional Facts:

Serves: 6
Total Calories: 164
Calories from Fat: 55

This Basil Mixed Vegetable Grill recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.


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