[acb-diabetics] Delicious Grilled Veggies Recipe

[Abby Vincent]

I had veggies cooked on a smoker for our Fourth of July barbecue, along with 
ribs and steak.  They included asparagus, eggplant, portabella mushrooms and 
green peppers.  If my son isn't around to do the outdoor cooking, I bake the 
vegetables in the oven.  It works best if you toss them in olive oil or 
similar tasty oil and use whatever seasonings you like.  The temperature is 
400.  The time varies according to how crunchy or soft you like your 
veggies. Some veggies such as carrots take a long time to bake.  Mushrooms 
and the small asparagus take less time.


Abby
----- Original Message ----- 
From: "armando del gobbo" <armando.delgobbo at cogeco.ca>
To: <hands-on-cooking at yahoogroups.com>
Cc: <blind-diabetics at yahoogroups.com>; <acb-diabetics at acb.org>
Sent: Friday, May 22, 2009 2:13 PM
Subject: [acb-diabetics] Delicious Grilled Veggies Recipe





Grilled veggies have certainly come into their
own. One of my local "home cooking" type cafes
serves grilled veggies that would and could be
found in a gourmet restaurant. They are wonderful.
 The amounts listed in
parentheses are the amounts I used.

I just cut up some of the following:

Carrots (12 baby carrots)
One large potato (1)
Couple of Onions (2)
Peppers - orange, yellow and red
          (1 each) (three total)
Zucchini squash (1 large)
Yellow Squash (3)
Celery (4 stalks)
Grape Tomatoes (cup) (If the grape tomatoes are
                not available, try it with the
                small cherry tomatoes.)

 I put everything in a large
plastic bag (or you could use a large bowl.) Add
just enough olive oil to coat the veggies, a little
white balsamic vinegar to taste,  some dry Italian
seasonings and chopped fresh garlic and ginger. Toss
until covered.

I put them on a "grill topper" and cooked them
slowly over the grill until crunchy done. Oh were
they good. I did a lot of them so I would have
leftovers for lunches this week. NOPE - none were
left - my friends and I really enjoyed them."

Most of the veggies used are very low
calorie, such as the peppers, squash and celery.
Some diet plans call them "free" foods. This
recipe makes a large amount. I  had planned to
have leftovers.

The Nutrition Values for the Foods I used are as
follows. I made six (6) servings.

Servings 6
Calories 136
Fat 7.1g
Carbs 15g
Fiber 3.8

Weight Watcher Points 3

Your nutrition values are going to vary according
to the amount of oil you use and the amounts of
veggies.

If you are not familiar with "grape" or "cherry"
tomatoes, they are small tomatoes about the size
and shape of either a grape or a cherry. If
neither is available, any tomato will work.

A "grill topper" is a flat metal tray like cookware
that you can put on your grill to keep the veggies
from going through.

This recipe is one with which you can be very
creative. Add your seasonings to suit your taste.

Have fun! It is a wonderful way to get those
veggies in for the day! And oh so good and good for
you.