Making Grilled Vegetables With Geissler Baker

8:51 AM, Jun 15, 2013   |    comments
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Submitted by: NC Cooperative Extension

Roasted Garlic Grilled Vegetables

1 tablespoon McCormick® Grill Mates® Roasted Garlic Montreal Chicken Seasoning
2 tablespoons oil
2 cups zucchini, cut into 1 1/2-inch pieces
2 cups fresh mushrooms
2 cups onion, cut into 1 1/2 -inch pieces
2 cups green bell pepper, cut into 1 1/2-inch pieces
1 small sweet potato cut in ¼ in. rounds
Cut vegetables into 1 1/2-inch pieces. Toss together Roasted Garlic Montreal Chicken Seasoning, oil and vegetables. Place vegetables in grill basket, grill rack or place on skewers and grill directly over medium-hot coals. Grill, uncovered, 12-15 minutes, or until vegetables are tender, turning occasionally. 8 servings, 58 calories, 3.7g fat.

Cajun Grilled Corn
6 ears corn, husked and cleaned
Diet tub margarine
Cajun seasoning
Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn. Brush margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil. Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy. 6 servings, 130 cal., 2g fat.

Grilled Vidalia Onions
5 sweet onions
1 (16-oz) bottle fat-free Italian dressing

Preheat an outdoor grill for low heat and lightly oil the grate. Cut the onions into ½ inch slices. In a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour. Cook over low heat, turning once, to desired tenderness. Apply more dressing, if desired. Calories 48/ Fat 3g.


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