Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 0mg
- Sodium: 25mg
- Total Carbohydrates: 9g
- Protein: 2g
Daily Values
0%
Vitamin A 120%
0%
Vitamin C 80%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2009.