Fresh herbs and fresh veggies? What could be better!
cup butter or margarine, melted
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
tablespoon chopped fresh chives
pound green beans
pound mushrooms, cut in half
cup chopped walnuts
Heat coals or gas grill for direct heat.
In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.
Place vegetables in grill basket. Cover and grill vegetables 5 inches from medium heat 6 to 8 minutes, turning vegetables once or twice, until tender. Sprinkle with walnuts.
If you don’t have a grill basket, use a sheet of heavy-duty foil and poke a few holes in the foil with a fork.
When grilling a variety of vegetables at once, be prepared to take each off the grill at a different time.
For maximum flavor, season the vegetables with salt and pepper both before and after grilling.
Olive oil can be substituted for the butter. Or omit the butter and spray the vegetables with cooking spray, then sprinkle with the seasonings.
Pine nuts can be substituted for the walnuts.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.