Land O'Lakes Recipe Reprinted from: landolakes.com
A colorful array of garden vegetables grilled to perfection. Preparation 20 min. Grilling 8 min.
Ingredients:
* 2 medium red and/or yellow bell peppers, cut into 8 wedges * 2 medium zucchini and/or yellow squash, cut diagonally into 1-inch pieces * 8 small carrots with 1-inch greens intact * 6 green onions and/or red scallions, cut into 3-inch pieces * 2 tablespoons LAND O LAKES® Butter, melted * 1/2 teaspoon instant minced garlic or garlic salt * 1/2 teaspoon coarsely ground pepper * 1/4 teaspoon salt
Instructions:
Heat gas grill on medium or charcoal grill until coals are ash white. Make 12-inch square aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan. Place peppers, squash, carrots and onions in grilling pan. Drizzle with melted butter; sprinkle with garlic, pepper and salt. Place pan onto grill. Cover; grill, stirring occasionally, until vegetables are roasted (8 to 12 minutes). Yield: 6 servings Nutrition Facts (1 serving) Calories: 90 Fat: 4 g Cholesterol: 10 mg Sodium: 170 mg Carbohydrates: 13 g Dietary Fiber: 4 g Protein: 2 g
GRILLED VEGETABLE KEBABS
Land O'Lakes Recipe Reprinted from: landolakes.com
Colorful and flavorful, these crisp vegetables are grilled to perfection. Preparation 20 min. Grilling 30 min.
Vegetable Ingredients:
* 2 medium zucchini, each cut into 4 pieces * 1 medium onion, cut into 8 wedges * 8 large mushroom caps * 1 red or green bell pepper, cut into 2-inch pieces * 4 large cherry tomatoes * 4 (12-inch) metal skewers
Butter Baste Ingredients:
* 1/2 cup LAND O LAKES® Butter, softened * 1 teaspoon chopped fresh dill weed* * 1 teaspoon chopped fresh chives** * 1 teaspoon lemon juice
Instructions:
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite heat. To assemble kabobs, alternately thread zucchini, onion, mushrooms and peppers onto metal skewers. Combine all butter baste ingredients in small bowl. Place kabobs onto grill over drip pan. Close lid; grill, turning occasionally and basting with butter mixture during last 10 minutes, until vegetables are crisply tender (30 to 40 minutes). Using oven mitts, add tomato to each skewer during last 3 minutes of grilling. *Substitute 1/2 teaspoon dried dill weed. **Substitute 1/2 teaspoon dried chives. Yield: 4 servings Nutrition Facts (1 serving) Calories: 250 Fat: 23 g Cholesterol: 60 mg Sodium: 260 mg Carbohydrates: 10 g Dietary Fiber: 2 g Protein: 3 g
GARLIC LEMON POTATOES
Land O'Lakes Recipe Reprinted from: landolakes.com
Some people put garlic and lemon at the top of their list of favorite seasonings. In this easy recipe, the duo shines as a great grilled side dish. Preparation 20 min. Grilling 15 min.
Ingredients:
* 6 medium (6 cups) potatoes, washed, thinly sliced * 1 medium onion, thinly sliced * 2 tablespoons purchased minced roasted garlic * 1 tablespoon freshly grated lemon peel * 1/2 teaspoon salt * 1/4 teaspoon pepper * 2 tablespoons LAND O LAKES® Butter
Instructions:
Heat gas grill on medium or charcoal grill until coals are ash white. Mound potatoes and onion evenly among 6 (12-inch) squares heavy-duty aluminum foil. Sprinkle with garlic, lemon peel, salt and pepper. Dot each serving with 1 teaspoon butter. Bring edges of foil up to center; tightly seal top and sides of each packet. Place foil packets on grill. Cover; grill, turning once, until potatoes are tender (15 to 25 minutes). TIP: It is not necessary to peel the potatoes. TIP: Place potatoes and onion in disposable aluminum pan. Sprinkle evenly with garlic, lemon peel, salt and pepper. Top with butter. Grill as directed above, stirring occasionally, until vegetables are tender (25 to 30 minutes). Oven Directions: Heat oven to 375°F. Prepare potatoes and onion mixture as directed above. Bake for 40 to 50 minutes or until vegetables are tender. Yield: 6 servings Nutrition Facts (1 serving) Calories: 120 Fat: 4 g Cholesterol: 13 mg Sodium: 240 mg Carbohydrates: 19 g Dietary Fiber: 1 g Protein: 3 g
GRILLED GARDEN KEBABS
Land O'Lakes Recipe Reprinted from: landolakes.com
Fresh vegetables are grilled with an herb-flavored spread. Preparation 30 min. Grilling 20 min.
Kabobs Ingredients:
* 2 ears corn-on-the-cob, husked, each cut into 3 pieces * 3 medium zucchini, each cut into 4 pieces * 1 large onion, cut into 12 wedges * 12 large fresh mushroom caps * 2 red or green bell peppers, cut into 2-inch pieces * 6 cherry tomatoes * 6 (12-inch) metal skewers
Spread Ingredients:
* 1/2 cup LAND O LAKES® Fresh Buttery Taste™ Spread, melted * 1 1/2 teaspoons chopped fresh chives* * 1 1/2 teaspoons chopped fresh dill weed** * 1/8 teaspoon garlic salt * 1/4 teaspoon lemon juice
Instructions:
Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite hot coals. Bring enough water to cover corn to a full boil in 2-quart saucepan over medium-high heat. Add corn; return water to full boil. Cover; continue boiling until corn is tender (5 to 8 minutes). Drain; set aside. To assemble kabobs on metal skewers, alternately thread zucchini, onion, mushrooms and red peppers, reserving 4-inch space on end of each skewer. Stir together all spread ingredients in small bowl. Place kabobs on grill over drip pan. Cover; grill, turning and rotating kabobs occasionally, 10 minutes. Continue grilling, turning and brushing with spread occasionally, until vegetables are crisply tender (8 to 12 minutes). Using oven mitts, add corn (skewer through center of cob) and tomato to each kabob. Continue grilling until corn and tomato are heated through (2 to 3 minutes). *Substitute 1/2 teaspoon dried chives. **Substitute 1/2 teaspoon dried dill weed. Yield: 6 servings Nutrition Facts (1 serving) Calories: 180 Fat: 12 g Cholesterol: 0 mg Sodium: 135 mg Carbohydrates: 17 g Dietary Fiber: 4 g Protein: 4 g
