Herbed Mushroom Vegetable Medley
Makes 4 servings
|4||ounces button or crimini mushrooms|
|1||medium red or yellow bell pepper, cut into 1/4-inch-wide strips|
|1||medium zucchini, cut crosswise into 1/4-inch-thick slices|
|1||medium yellow squash, cut crosswise into 1/4-inch-thick slices|
|3||tablespoons butter or margarine, melted|
|1||tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves|
|1||tablespoon chopped fresh basil leaves or 1 teaspoon dried basil|
|1||tablespoon chopped fresh chives or green onion tops|
|1||clove garlic, minced|
|1/4||teaspoon black pepper|
- Prepare barbecue grill for direct cooking.
- Cut thin slice from base of mushroom stems with paring knife; discard. Thinly slice mushroom stems and caps. Combine mushrooms, bell pepper, zucchini and squash in large bowl. Combine butter, thyme, basil, chives, garlic, salt and black pepper in small bowl. Pour over vegetable mixture; toss to coat well.
- Transfer mixture to 20X14-inch sheet of heavy-duty foil; wrap. Place foil packet on grid. Grill packet on covered grill over medium coals 20 to 25 minutes or until vegetables are fork-tender. Open packet carefully to serve.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||76 %|
|Total Fat||9 g|
|Saturated Fat||6 g|
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