Summer Vegetable Potpourri Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodSpeciality
Interest Group

Ingredients

 Mushrooms8 Ounce
 Yellow summer squash2 Small
 Pearl onions/1 large onion, cut into chunks1 Cup (16 tbs)
 Stalk celery1 Large
 Sliced pimiento2 Tablespoon
 White wine1 Tablespoon
 Snipped tarragon1 Teaspoon
 Dried tarragon1⁄4 Teaspoon
 Shredded lemon peel1⁄2 Teaspoon
 Salt1⁄8 Teaspoon
 Margarine/Butter1 Tablespoon
 Worcestershire sauce1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 347 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 2.6 g12.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 492.8 mg20.5%

Total Carbohydrates 47 g15.8%

Dietary Fiber 8.9 g35.6%

Sugars 20.1 g

Protein 15 g30.7%

Vitamin A 53.6% Vitamin C 183.1%

Calcium 21.2% Iron 33.4%

*Based on a 2000 Calorie diet

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.
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