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Grilled Italian Veggie Stir-Fry

Grilled Italian Veggie Stir-Fry
  • Prep 35 min
  • Total 0 min
  • Ingredients 6
  • Servings 6
A tisket, a tasket, fill a grill basket with lot of veggies - they're grill-icious!
Updated September 23, 2008

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 frozen whole green beans, thawed
  • 1 1/2 cups (4 oz.) halved fresh mushrooms
  • 1/4 cup purchased Italian salad dressing

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.

Nutrition Facts

Serving Size: 2/3 Cup
Calories
110
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
120mg
5%
Total Carbohydrate
14g
5%
Dietary Fiber
3g
12%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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