Recipes
Creamy Caesar Vegetables
4 servings
30 minutes total
Shopping list
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 spread (or pesto)
- 1 (24- x 12-inch) sheet nonstick aluminum foil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ⅓ cup light Caesar salad dressing
- 2 tablespoons sliced green onions
- 2 tablespoons grated Parmesan cheese
Steps
- Preheat grill (or grill pan) on medium-high; set butter out to soften. Halve mushrooms; slice peppers and squash thinly. Drain artichoke hearts.
- Stir tomato spread into butter until blended. Place in center of foil sheet: vegetables (except green onions), butter mixture, salt, and pepper. Bring up foil sides; double-fold top and ends to seal packet.
- Place packet on grill over indirect heat; grill 12–15 minutes until vegetables are desired tenderness.
- Remove packet from grill and drain vegetables, if needed; transfer to serving bowl. Stir in dressing and green onions; sprinkle with cheese. Serve.
Amount per ¼ recipe serving: Calories 150, Total Fat 11g, Sat Fat 4.5g, Trans Fat 0g, Chol 25mg, Sodium 520mg, Total Carb 10g, Fiber 3g, Sugars 5g, Protein 5g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 10%