Grilled Vegetable Platter
Servings and Ingredients
|1 red onion, sliced|
|12 asparagus spears, sliced|
|6 medium carrots, peeled, halved lengthwise and quartered|
|12 oz. fresh green beans|
|1 medium yellow sweet pepper, seeded and cut into wedges|
|1 medium red sweet pepper, seeded and cut into wedges|
|2 medium zucchini, cut into 1/4-inch slices|
|¼ c. Hy-Vee Select olive oil|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|Lime-Tarragon Butter, optional|
- Drizzle vegetables with olive oil and season with salt and pepper. Place vegetables in a grill basket or lay on top of foil. Grill over medium heat for 30 to 35 minutes or until veggies are tender and lightly browned.
- Serve vegetables with Lime-Tarragon Butter, if desired.
80 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 9g
- Protein: 2g
Vitamin A 120%
Vitamin C 80%
Hy-Vee Seasons Summer 2009.