Spicy vegetable grill

4 Servings

Ingredients

Quantity Ingredient
1 cup Seedless grapes
1 cup Sliced red bell pepper; or yellow
1 cup Sliced onion
½ cup Julienne jicama
¼ cup Thinly sliced Anaheim pepper
1 teaspoon Vegetable oil
½ teaspoon Salt
¼ teaspoon Pepper
¼ cup Walnuts; toasted
2 teaspoons Fresh lime juice

Directions

Toss grapes, peppers, onion, jicama, pepper, oil and seasonings; wrap in heavy duty foil, leaving an opening in the top part of the foil. Place on grill and cook 8 minutes, then carefully open and mix vegetables. Rewrap foil and cook for another 7 minutes. Spoon mixture into serving dish; sprinkle with walnuts and lime juice. Makes 4 servings.

Nutritional Analysis Per Serving: 113 Cal., 2 g pro., 6⅒ g fat (45% Cal.

from fat), 14.7 g carb., 0 mg chol., 2½ g fiber and 325 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.

>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Sides Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

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