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Grilled Harvest Vegetables
Yields 8 servings
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1 small cabbage, cored
2 tablespoons olive oil
1/2 to 1 teaspoon onion powder, optional
1/8 to 1/4 teaspoon pepper
4 medium carrots, cut into 1 inch pieces
2 celery ribs, cut into 1 inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green pepper, cut into pieces
4 bacon strips, cooked and crumbled, optional
Cut cabbage into 6 wedges; spread oil on cut sides.
Place cabbage on a piece of heavy-duty foil, about 24" by 18". Sprinkle with onion powder, if desired, and pepper.
Arrange remaining vegetables and bacon (if desired) around cabbage. Seal the foil tightly.
Grill, covered, over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally.
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