Kree's Fat-Free Grilled Veggies |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My local grocery store was out of the fat-free zesty Italian dressing I usually use on my grilled veggies, so on a whim I grabbed some red wine vinaigrette and went to town. The result was this easy, fat-free recipe with a very subtle but delicious flavor. My mother and I made this for a Fourth of July barbecue and it was a big hit. You don't need to use exactly 1/2 cup dressing, just however much seems right to cover all your veggies. As usual, the serving size is an estimate. Ingredients:
1 lb sweet potato, peeled and cut into 1/2 inch cubes |
1 lb red potatoes, unpeeled, cut into 1/2 inch cubes (i've also used russets, which i peel) |
1 medium yellow onion, cut into chunks (such as vidalia) |
8 ounces baby carrots, cut into small chunks |
1/2 cup fat-free red wine vinaigrette dressing (i use wishbone) |
2 ice cubes |
Directions:
1. Preheat grill to medium-low.
2. Combine vegetables and dressing in a Reynolds Hot Bag, or use 2 sheets of heavy-duty aluminum foil. Add ice cubes for moisture and seal bag tightly.
3. Place bag in preheated grill. Cook with the hood closed for approximately 30-40 minutes or until the carrots are tender when (carefully!) poked with a fork, since the carrots take the longest to cook.
4. Enjoy!
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