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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
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Fresh Herb Vegetable Grill |
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Serves: 4 Print this Recipe1 large green bell peppers, cut lengthwise into fourths 2 medium zucchini, cut lengthwise in half 8 small new red potatoes, cut into fourths 1/3 cup plus 2 tablespoons reduced-fat Italian salad dressing 3 tablespoons chopped mixed fresh herbs (such as basil, cilantro, dill weed, rosemary, thyme) 4 ears corn 8 to 12 fresh herbs leaves, if desired Place bell pepper, zucchini, potatoes, 1/3 cup of the dressing and the chopped herbs in large resealable heavy-duty plastic bag. Shake sealed bag to evenly distribute dressing. Let stand at least 30 minutes but no longer than 1 hour. Heat coals or gas grill. Carefully pull back husks from corn but do not detach. Remove silk. Brush corn lightly with remaining 2 tablespoons dressing. Place 2 or 3 herb leaves on corn. Pull husk back up around corn and tie security at tip with fine wire or heavy kitchen string. Remove vegetables from marinade; reserve marinade. Cover and grill corn and potatoes about 4 inches from medium heat 10 minutes. Add zucchini and bell pepper to grill. Cover and grill 10 to 20 minutes, turning frequently and brushing with marinade, until vegetables are tender. (Remove vegetables from grill as they become done; keep warm.) 1 Serving: Calories 310 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 2mg; Sodium 150mg; Carbohydrate 71g (Dietary Fiber 8g); Protein 8g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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