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Grilled Spring Vegetables

Grilled Spring Vegetables
  • Prep 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 8

Fresh herbs and fresh veggies? What could be better! MORE + LESS -

Ingredients

1/4
cup butter or margarine, melted
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
tablespoon chopped fresh chives
1
lb fresh asparagus spears
1
lb fresh green beans
1/2
lb fresh whole mushrooms, cut in half
1/4
cup chopped walnuts

Directions

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  • 1
    Heat gas or charcoal grill. In large bowl, mix melted butter, thyme and chives. Add all remaining ingredients except walnuts; toss to coat with butter. Place vegetables in grill basket (grill "wok").
  • 2
    Place grill basket on grill rack over medium heat. Cover grill; cook 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.
  • If you don’t have a grill basket, use a sheet of heavy-duty foil and poke a few holes in the foil with a fork.

Expert Tips

  • When grilling a variety of vegetables at once, be prepared to take each off the grill at different times.
  • Olive oil can be substituted for the butter. Or omit the butter and spray the vegetables with cooking spray, then sprinkle with the seasonings.
  • Pine nuts can be substituted for the walnuts.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
45mg
2%
Potassium
350mg
10%
Total Carbohydrate
8g
3%
Dietary Fiber
4g
15%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Fresh herbs and fresh veggies? What could be better!
  • 2009 © and ®/™ of General Mills

© 2018 ®/TM General Mills All Rights Reserved

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