Serves: 5
Hooray for roasted vegetables! Vegetables are loaded with vitamins and nutrients and are very low in fat--or fat-free. Roasting allows the sugars naturally present in vegetables to caramelize, which sweetens them, and the veggies pick up that great grilled flavor, making them a favorite on the dinner table. Instead of brushing on oil to roast the vegetables, spray them lightly with olive oil cooking spray. You’ll save calories and fat but still have great taste. Heat coals or gas grill. Grill vegetables 4 to 5 inches from medium heat. Use the chart below for approximate grilling times:
10 minutes
Carrots, small whole, partially cooked*
Cherry tomatoes, whole
Mushrooms, whole
Onions, cut into 1/2-inch slices
Potatoes, cut into 1-inch wedges,
partially cooked*
15 minutes
Bell peppers, cut into 1-inch strips
Eggplant, cut into 3/4-inch slices
Green beans, whole
Pattypan squash, whole
Zucchini, cut into 3/4-inch pieces
20 minutes
Asparagus spears, whole
Broccoli spears, cut lengthwise in half
Cauliflowerets, but lengthwise in half
Corn on the cob, husked and wrapped in aluminum foil if desired
*Before grilling, cook in boiling water 5 to 10 minutes or just until tender.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Veggie Grilling Guide recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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