Grilled Veggies
Recipe: #26295
June 21, 2017
"I bought a metal basket-type gadget for grilling veggies. I used it once and wasn't impressed. It's been gathering dust on a shelf in the garage. I figured I should use it again and came up with a solution to the problem I had. I put a small piece of foil on the bottom, so the seasonings wouldn't drip into the coals. Obviously you can change the veggies and seasonings, I just wanted to remember what I used b/c they were so good! Another note: south of Tucson, there is an old mission- San Xavier del Bac. When visiting, we passed a local co-op, called San Xavier Co-op Farm that sold seasonings. Their Italian Snap seasoning includes jalapeño. That's what I used here, but anything with a little kick would be good!"
Ingredients
Nutritional
- Serving Size: 1 (210.9 g)
- Calories 112.8
- Total Fat - 7.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 15.1 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 2.7 g
- Sugars - 6.1 g
- Protein - 3.2 g
- Calcium - 29.3 mg
- Iron - 0.8 mg
- Vitamin C - 15.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix cut up veggies with oil and seasonings.
Step 2
Place into grilling basket.
Step 3
Let cook over hot coals, stirring once or twice.
Tips
- Either a grilling basket, or you can put these on skewers after mixing veggies and seasonings together.
- If Italian Snap seasoning is not available and you like a little heat, add a pinch of cayenne pepper to the seasoning.
- For more servings, add cut up bell pepper.
- Number of servings depend on how big your veggies are!