Grilled Spring Vegetables

Fresh herbs and fresh veggies? What could be better!

Yield

8 servings

Herb Butter Ingredients

1/4 cup butter or margarine, melted
2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1 tablespoon chopped fresh chives

Vegetables Ingredients

1 pound asparagus
1 pound green beans
1/2 pound mushrooms, cut in half
1/4 cup chopped walnuts

Directions

Heat coals or gas grill for direct heat.

In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.

Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.

Estimated Time

Preparation Time:

Additional Information

If you don't have a grill basket, use a sheet of heavy-duty foil and poke a few holes in the foil with a fork.

When grilling a variety of vegetables at once, be prepared to take each off the grill at a different time. For maximum flavor, season the vegetables with salt and pepper both before and after grilling.

Olive oil can be substituted for the butter. Or omit the butter and spray the vegetables with cooking spray, then sprinkle with the seasonings.

Pine nuts can be substituted for the walnuts.

Nutritional Information

Amount per serving: Calories 90 (Calories from Fat 65), Total Fat 7 g (Saturated Fat 3 g, Trans Fat ncg), Cholesterol 10 mg; Sodium 110 mg; Total Carbohydrate 6 g (Dietary Fiber 2 g, Sugars ncg), Protein 3 g; Exchanges: 1 Vegetable; 1 1/2 Fat; Carbohydrate Choices: nc

Recipe Courtesy Of

Betty Crocker

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