Herbed Vegetables
These are great and the cleanup is a snap.

Servings: 4

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried crushed; or 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 4 cups mixed vegetables of your choice, such as:
      • eggplant chunks
      • small squash, cut in half such as small yellow squash, zucchini, or pattypan
      • fresh green beans, snap peas or snow peas
      • red onion wedges 
      • carrots, halved
      • sliced yellow, red, or green sweet bell pepper
• fresh ground black pepper

In a medium mixing bowl combine the olive oil, garlic, rosemary or basil, and the salt. Add the vegetables to oil mixture, tossing to coat. To make foil grilling packet, spoon vegetable mixture onto a large sheet (24x12-inch) of extra heavy aluminum foil. Bring opposite edges of foil together and seal tightly with a double fold. Fold in remaining ends to completely enclose and seal in vegetables, leaving a little space for steam to build. Bake vegetables in a 350 degree oven about 25 minutes or until tender. Or if you are grilling, you may grill the vegetable packet on a grill rack directly over medium-hot coals about 20 minutes or until vegetables are tender. Make sure to turn the foil packet midway through the cooking time. Season with fresh ground black pepper

Per Serving: 63 Calories
4 Fat (1 gm Saturated)
1g Protein
8g Carbohydrate
3g Dietary Fiber
0mg Cholesterol
149mg Sodium

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