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Creamy Caesar Vegetables
Recipes
Creamy Caesar Vegetables
4 servings
35 minutes total

Ingredients

  • 2 tablespoons unsalted butter
  • 8 oz whole baby portabella mushrooms
  • ½ cup mini sweet peppers
  • 1 medium zucchini (or yellow) squash
  • 1 cup canned, quartered artichoke hearts
  • 1 tablespoon sun-dried tomato pesto
  • 1 (24- x 12-inch) sheet nonstick aluminum foil
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ⅓ cup refrigerated, reduced-fat Caesar dressing
  • 2 tablespoons sliced fresh green onions
  • 2 tablespoons grated Parmesan cheese

Steps

    1. Preheat grill (or grill pan) on medium-high; set butter out to soften. Halve mushrooms; slice peppers and squash thinly. Drain artichoke hearts.
    2. Stir tomato spread into butter until blended. Place mushrooms, peppers, squash, artichoke hearts, butter mixture, salt, and pepper in center of foil sheet. Bring up sides, then double-fold top and ends to seal packet.
    3. Place packet on grill over indirect heat; cook 12–15 minutes until vegetables are desired tenderness.
    4. Remove packet from grill; drain if needed, then transfer to serving bowl. Stir in dressing and green onions, then sprinkle with cheese. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 190, Total Fat 15g, Sat Fat 5g, Trans Fat 0g, Chol 30mg, Sodium 630mg, Total Carb 9g, Fiber 3g, Total Sugar 4g, (Incl. 1g Added Sugars), Protein 4g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 6%