Healthy Grilled Summer Vegetables

Servings:
Nutrition information per serving (1 each vegetable):

VEGETABLES:

New potatoes

Leeks

Small onions

Baby carrots

Asparagus

Zucchini

Red and green sweet peppers

MARINADE:

1/4 Cup

Olive oil

1 Tablespoon

Soy sauce

1/4 Cup

White wine

1 Tablespoon

Mixed dry herbs

1 Clove

Garlic, crushed (optional)

  1. Cut off the hard bases from the asparagus, remove seeds from sweet peppers, cut off green tops from leeks and carrots, leave skin on potatoes. Wash vegetables.
  2. Marinade - Mix oil, wine, soy sauce and herbs together. Place vegetables in a dish and pour marinade over them. Cover and leave to marinade for 1 hour.
  3. Precook the potatoes, leeks and onions on grill rack directly over medium-hot coals, for about 5 minutes, or until slightly browned. Turn them and brush with marinade to prevent sticking to grill rack.
  4. Remove from rack and place all vegetables on aluminum foil with marinade. Fold foil over vegetables, this will prevent them falling into the coals, and if barbecuing meat at the same time, will stop them from being tainted.
  5. Place foil pouch on grill, for 10 minutes, turning occasionally. Unfold pouch with vegetables remaining on top of it. Cook another few minutes until vegetables are tender and slightly charred.

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