| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Low fat, Side dishes, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | c | Diagonal Sliced Carrots |
| 1/4 | t | Salt |
| 8 | Cloves Garlic, Peel Halved | |
| 1/4 | t | Freshly Ground Black Pepper |
| 2 | t | Olive Oil |
INSTRUCTIONS
Prepare grill for a medium fire, using direct method. In medium bowl, combine carrots, garlic, 1 tbsp. water, the oil, salt and pepper. Transfer to center of double layer of heavy-duty, extra-wide foil. Make packet by bringing 2 sides of foil up to meet in the center and pressing edges together in two 1/2 in. folds. Then fold edges of each end together in two 1/2 in. folds. Allowing room for packet to expand, crimp edges together to seal. Grill carrots 25 minutes, until cooked through. Remove from grill and open packet carefully, as hot steam will escape. Divide evenly among 4 plates and serve. Serving (3/4 c.) provides: 76 calories, 2 g. total fat, 0 g. saturated fat, 0 mg. cholesterol, 175 mg. sodium, 13 g. total carbohydrate, 4 g. dietary fiber, 2 g. protein, 42 mg. calcium NOTES : Cal 69.8, Fat 2.5g, Carb 11.7g, Fib 3.1g, Pro 1.4g, Sod 168mg, CFF 29.8%. Posted to Digest eat-lf.v097.n186 by "Shirley F. Coleman" <scoleman@mail.coin.missouri.edu> on Jul 23, 1997
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