Fresh Herb Vegetable Grill ( 5.5 points) Recipe - Cooking Index
Fresh Herb Vegetable Grill ( 5.5 points) Recipe - Cooking Index
| 1 cup | 237ml | Bell pepper - cut lengthwise into (large) |
| Fourths | ||
| 2 | Zucchini - cut lengthwise in (medium) | |
| Half | ||
| 8 | New red potatoes - cut into fourths (small) | |
| 1/3 cup | 78ml | Plus 2 tablespoons reduced-fat Italian |
| Dressing | ||
| 3 tablespoons | 45ml | Chopped mixed fresh herbs (such as basil, |
| Cilantro, dill weed, rosemary, thyme) | ||
| 4 | Unhusked corn | |
| 8 | Fresh herb leaves - if desired (8 to 12 | |
| Leaves) |
Place bell pepper, zucchini, potatoes, 1/3 cup of the dressing and the
chopped herbs in large resealable heavy-duty plastic bag. Shake sealed bag
to evenly distribute dressing. Let stand at least 30 minutes but no longer
than 1 hour.
Heat coals or gas grill. Carefully pull back husks from corn but do not
detach. Remove silk. Brush corn lightly with remaining 2 tablespoons
dressing. Place 2 or 3 herb leaves on corn. Pull husk back up around corn
and tie security at tip with fine wire or heavy kitchen string. Remove
vegetables from marinade; reserve marinade.
Cover and grill corn and potatoes about 4 inches from medium heat 10
minutes. Add zucchini and bell pepper to grill. Cover and grill 10 to 20
minutes, turning frequently and brushing with marinade, until vegetables
are
tender. (Remove vegetables from grill as they become done; keep warm.)
Copyright:
"© General Mills, Inc. 1998."
Per serving: 328 Calories (kcal); 5g Total Fat; (11% calories from fat);
10g
Protein; 68g Carbohydrate; 0mg Cholesterol; 189mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2
Fat;
0 Other Carbohydrates
Shared by: S. May; PointsTowardSuccess
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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