Grilled Herb Vegetables

The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.


4 servings


3 1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt


In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 x 12 inches). Fold foil over vegetables and seal tightly.

Grill, covered, over medium heat for 6 to 7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutritional Information

3/4 cup equals 59 calories, 3 g fat (trace saturated fat), 0 cholesterol, 180 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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