| 2 | tablespoons butter or margarine, melted |
| 2 | tablespoons chopped fresh parsley |
| 1/4 | teaspoon salt |
| 1 | cup fresh small cauliflower florets |
| 8 | fresh Brussels sprouts, cut in half |
| 8 | baby yellow pattypan squash |
| 1/2 | cup walnut halves |
| 1. | Heat gas or charcoal grill. In small bowl, mix butter, parsley and salt. Place vegetables in grill basket (grill "wok"). |
| 2. | Place grill basket on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning and brushing vegetables with butter mixture 2 or 3 times, until crisp-tender. |
|
| You can really use almost any of your favorite vegetables; just make sure they are similar in size. You'll need a total of about 4 cups of vegetables. |
|
| If walnuts aren't your favorite nuts, try cashews, almonds or pecans. |
|
| Farmers' markets and local gardens may offer unusual varieties of cauliflower and squash in a rainbow of colors, such as green squash and orange or purple cauliflower. |
Nutrition Information:
145 ( 100); 11g ( 3g); 10mg; 135mg; 8g ( 3g); 4g 4% 2 ; 2 1/2