Mediterranean Grilled Vegetables

83 4
Recipe By
4.7
(3) 3 Reviews
Prep Time
15
min.
Total Time
1
hr.
23
min.
Servings

4

Fire up the barbecue and let's get grilling. We combined farm-fresh veggies with a marinade to take them from simple to simply delicious.

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What You Need

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Make It

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  • Combine 1/2 cup of Kraft Signature Sundried Tomato and Oregano Dressing and 4 cups assorted cut-up vegetables (eggplant, zucchini, green, red, yellow peppers, mushrooms, corn-on-the cob, onion) in a large re-sealable plastic food storage bag. Refrigerate 1 hour to marinate. Drain; reserving dressing.
  • Place vegetables on grill over medium-hot coals. Grill 8-10 min. or until tender, turning and brushing with a little reserved dressing (discard any remaining dressing after use). Serve immediately.

Healthy Living

Fire up the grill! When made with red peppers, this tasty combination provides a good source of vitamins A and C.

Keeping it Safe

For safe food handling, never marinate meat and vegetables together.

Servings

  • 4

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Fats
  • 1 Extras

Nutritional Information

Serving Size 4
AMOUNT PER SERVING
Calories 98
% Daily Value
Total fat 5.2g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 217mg
Carbohydrate 13.2g
Dietary fibre 2.5g
Protein 1.9g
   
Vitamin A 10 %DV
Vitamin C 123 %DV
Calcium 2 %DV
Iron 5 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jwindatt3369 |

    this side dish was super yummy...my favorite was the corn on the cob and mushrooms!!!! will make this again for sure

  • Ginnyfyr |

    Excellent! We will definitely enjoy this recipe again. Very easy to make, easy to cook,and easy to gobble up! I used mushrooms, zucchini, red onion and bell pepper and it was great.

  • candicebaron |

    I have tried this recipe with Sundried Tomato and Oregano dressing, and also with Greek - I think I like the Greek better. It's a nice side dish for when there is company - always a hit!

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