Tuesday, March 5, 2013

Grilled Vegetables

Sometimes I fire up the grill just to get a healthy, daily dose of vegetables.

On this particular day I grilled a whole box of fresh mushrooms and guess what – I ate the entire box.

My new guilty pleasure and best news yet?

One box of mushrooms is a mere 30 calories.

Bon Appetit!

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.

When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.

Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.