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Sds: Thyme Grilled Vegetables




Source of Recipe


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Sds: Thyme Grilled Vegetables

Adapted from: Simple & Delicious July/August 2007
Not yet rated.
Exchanges
Prep: 20 min. Grill: 50 min.
Yield: 9 servings.

“I love these new, little garden potatoes,” writes Christine Wall of Bartlett, Illinois. “This dish can easily be put in a foil pan and cooked on the grill. Your kitchen won't get hot, and clean up is a breeze.” *Test Kitchen Approved

Ingredients:
• 16 small red potatoes (about 2 pounds), halved
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 1/4 teaspoon salt
• 1 each large green, sweet red and yellow pepper, julienned
• 1 jar (15 ounces) pearl onions, drained
• Salt to taste

Directions:
1. In an ungreased 13-in. x 9-in. disposable foil pan, combine the potatoes, broth, oil, thyme and salt. Grill, covered, over medium heat for 25 minutes.

2. Stir in peppers and onions. Grill 25-30 minutes longer or until vegetables are tender.

3/4 cup equals 163 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 127 mg sodium, 25 g carbohydrate, 3 g fiber, 3 g protein. ++++ Diabetic Exchanges: 1 starch, 1 vegetable 1 fat.