Monday, June 21, 2010

Mixed Vegetable Grill

  • 2 tablespoons light brown sugar
  • 1-1/2 teaspoons basil leaves
  • 1-1/2 teaspoons garlic salt
  • 1/2 teaspoon seasoned salt
  • 1/8 teaspoon ground red pepper
  • (*These can be substituted with equal amounts of Salad Supreme seasoning.)
  • 2 tablespoons olive oil
  • 8 asparagus spears, trimmed
  • 1 medium sweet red or yellow pepper, cut lengthwise into 6 strips
  • 1 medium zucchini, cut lengthwise into 1/2-inch slices
  • 1medium yellow summer squash, cut lengthwise into 1/2-inch slices
  • 1 small sweet potato, peeled and cut into 1/4-inch rounds

Directions

  • In a small bowl, combine brown sugar, herbs and spices. Drizzle oil over vegetables in a large bowl; toss to coat. Add seasoning mixture; toss to coat. Grill the vegetables over medium heat for about 10 minutes or until the vegetables are fork-tender, turning frequently. Yield: 6 servings.

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