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A colorful array of garden vegetables grilled to perfection.

Grilled Garden Vegetables

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 butter or margarine, melted
1/2 teaspoon instant minced garlic or garlic salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

1. 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.
2. 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).

Makes 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