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Grilled Italian Veggie Stir-Fry

A tisket, a tasket, fill a grill basket with lot of veggies - they're grill-icious!

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  • prep time 35 min
  • total time
  • ingredients 6
  • servings 6
 

Ingredients

1
yellow summer squash, cut into 1/2-inch pieces
1
small onion, cut into 1/2-inch wedges
2
cups frozen potato wedges with skins (from 24-oz. pkg.)
2
cups Green Giant® SELECT® frozen whole green beans, thawed
1 1/2
cups (4 oz.) halved fresh mushrooms
1/4
cup purchased Italian salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat grill. In large bowl, combine all vegetables and 2 tablespoons of the salad dressing; toss to coat. Place in grill basket.
  • 2 When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 minutes or until crisp-tender, shaking grill basket several times to turn and mix vegetables.
  • 3 To serve, pour cooked vegetables into serving bowl. Add remaining salad dressing; toss to coat.
  • 1 Heat grill. In large bowl, combine all vegetables and 2 tablespoons of the salad dressing; toss to coat. Place in grill basket.
  • 2 When ready to grill, place grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 minutes or until crisp-tender, shaking grill basket several times to turn and mix vegetables.
  • 3 To serve, pour cooked vegetables into serving bowl. Add remaining salad dressing; toss to coat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2/3 Cup
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
120mg
120%;
Total Carbohydrate
14g
14%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
2%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.