Grilled Spring Vegetables

Grilled Spring Vegetables

Fresh herbs and fresh veggies? What could be better!

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

Herb Butter
1/4
cup butter or margarine, melted
2
tablespoons chopped fresh or 2 teaspoons dried thyme leaves
1
tablespoon chopped fresh chives
Vegetables
1
pound asparagus
1
pound green beans
1/2
pound mushrooms, cut in half
1/4
cup chopped walnuts
  1. Heat coals or gas grill for direct heat.
  2. In large bowl, mix all Herb Butter ingredients. Add remaining ingredients except walnuts; toss to coat with butter.
  3. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Success
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.
Health Twist
Olive oil can be substituted for the butter. Or omit the butter and spray the vegetables with cooking spray, then sprinkle with the seasonings.
Substitution
Pine nuts can be substituted for the walnuts.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 3g,),
  • Cholesterol 10mg;
  • Sodium 110mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
  • Protein 3g;
Percent Daily Value*:
    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.