Summer Vegetable Potpourri Recipe
Ingredients
8 ounces large whole fresh mushrooms halved (about 12)
2 small yellow summer squash, halved lengthwise and cut into 1/2-inch-thick slices (2 cups)
1 cup pearl onions or 1 large onion, cut into chunks
1 large stalk celery, bias-sliced into 1/2-inch pieces (1 cup)
2 tablespoons sliced pimiento
1 tablespoon white wine, Worcestershire sauce
1 teaspoon snipped fresh tarragon or
1/4 teaspoon dried tarragon, crushed
1/2 teaspoon finely shredded lemon peel
1/8 teaspoon salt
1 tablespoon margarine or butter
Directions
Cut an 18-inch square of heavy foil.
Combine mushrooms, summer squash, onions, celery, and pimiento.
Place in center of the foil.
Drizzle vegetables with white wine Worcestershire sauce.
Sprinkle with tarragon, lemon peel, and salt.
Dot with margarine.
Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.
Place foil packet in center of the cooking grill.
Grill 40 to 45 minutes or till vegetables are crisp-tender.
Spoon juices over vegetables before serving.
Combine mushrooms, summer squash, onions, celery, and pimiento.
Place in center of the foil.
Drizzle vegetables with white wine Worcestershire sauce.
Sprinkle with tarragon, lemon peel, and salt.
Dot with margarine.
Bring up 2 opposite edges of foil and, leaving a little space for expansion of steam, tightly seal top, then each end.
Place foil packet in center of the cooking grill.
Grill 40 to 45 minutes or till vegetables are crisp-tender.
Spoon juices over vegetables before serving.
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