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Summer Vegetable Potpourri

Grill.Master's picture
  Mushrooms 8 Ounce
  Yellow summer squash 2 Small
  Pearl onions/1 large onion, cut into chunks 1 Cup (16 tbs)
  Stalk celery 1 Large
  Sliced pimiento 2 Tablespoon
  White wine 1 Tablespoon
  Snipped tarragon 1 Teaspoon
  Dried tarragon 1⁄4 Teaspoon
  Shredded lemon peel 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Margarine/Butter 1 Tablespoon
  Worcestershire sauce 1 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Side Dish
Summer, Party, Healthy

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Average: 4 (17 votes)

Nutrition Rank

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


Summer Vegetable Potpourri Recipe