cup ready-to-eat baby-cut carrots, cut in half lengthwise
oz fresh green beans, ends trimmed
teaspoon olive, canola or soybean oil
teaspoon dried marjoram leaves
teaspoon garlic-pepper blend
medium red onion, cut into 1/2-inch wedges
Heat gas or charcoal grill. In medium bowl, place carrots and beans. Spray vegetables with cooking spray; toss to coat. Add remaining ingredients except onion; toss to coat. Place vegetables in grill basket (grill “wok”).
Place grill basket on grill rack over medium heat. Cover grill; cook vegetables 10 minutes. Place onion in same medium bowl. Spray onion with cooking spray; toss to coat.
Add onion to grill basket. Cover grill; cook 8 to 10 minutes longer, shaking basket or stirring vegetables occasionally, until vegetables are crisp-tender.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- 1 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Onions supply the mineral chromium, which helps with carbohydrate metabolism. Preliminary research suggests that people with diabetes may need a bit more chromium than others do.
We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.