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Creamy Caesar Vegetables
Recipes
Creamy Caesar Vegetables
4 servings
30 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 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

    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 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.
    3. Place packet on grill over indirect heat; grill 12–15 minutes until vegetables are desired tenderness.
    4. 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%