nutritional information

Per 2-cup serving:

  • Calories: 104
  • Protein: 4 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 16 g
  • Cholesterol: 0 mg
  • Sodium: 305 mg
  • Fiber: 6 g
  • Sugar: 6 g

Italian Veggie Medley

Serves 2

30 minutes or fewer

This quick, versatile vegetable medley is perfect served over pasta or steamed wheat berries. It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double-sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.
  • 1 tomato, cut into ½-inch-thick slices
  • 1 small zucchini (4 oz.), halved and cut into ½-inch-thick strips
  • 4 oz. fresh asparagus spears, trimmed and halved crosswise
  • 4 oil-packed artichoke hearts, drained and halved (½ cup), plus 1 tsp. oil from jar
  • ½ small onion, sliced (½ cup)
  • 1 jarred roasted red pepper, drained and cut into strips (¼ cup)
  • ½ tsp. Italian seasoning

Combine all ingredients in large bowl, and season with salt and pepper, if desired. Spread on grill, close, and cook on medium-high 10 minutes, or until vegetables are browned. Drizzle with pan juices, if desired.

March 2011 p.36

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comments

Love, love, love this recipe...has become part of my weekly meals at home.

BC 7/18/11 - 2011-07-18 12:40:02