Grilled Herbed Vegetables

Source: Better Homes and Gardens

Prep: 10 minutes
Grill: 20 minutes

1 tablespoon olive oil
1 clove garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary,
crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried
basil, crushed
1/4 teaspoon salt
4 cups mixed vegetables, such as eggplant chunks; halved small
yellow squash, zucchini, or pattypan squash; green beans; red onion
wedges; and/or sliced yellow, red, or green sweet pepper
Pepper

In a medium mixing bowl combine the olive oil, garlic, rosemary or
basil, and the salt.
Add the vegetables to oil mixture, tossing to coat. Spoon
vegetable mixture onto a 24x12-inch piece of heavy foil. Bring
opposite edges of foil together; seal tightly with a double fold.
Fold in remaining ends to completely enclose vegetables, leaving a
little space for steam to build.
Grill the vegetable packet on a grill rack directly over medium-
hot coals about 20 minutes or until vegetables are tender, turning
the packet over halfway through the cooking time. (Or, bake
vegetables in a 350 degree oven about 25 minutes or until tender.)
Season vegetables to taste with pepper. Makes 4 side-dish servings.

Nutritional Information
Nutritional facts per serving
calories: 63, total fat: 4g, saturated fat: 1g, cholesterol: 0mg,
sodium: 149mg, carbohydrate: 8g, fiber: 3g, protein: 1g, vitamin A:
37%, vitamin C: 91%, calcium: 2%, iron: 4%, vegetables: 1.5diabetic
exchange, fat: .5diabetic exchange




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