| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Low fat, Side dishes, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Diagonal Sliced Carrots |
| 1/4 |
ts |
Salt |
| 8 |
|
Cloves Garlic; Peel, Halved |
| 1/4 |
ts |
Freshly Ground Black Pepper |
| 2 |
ts |
Olive Oil |
INSTRUCTIONS
1. Prepare grill for a medium fire, using direct method.
2. 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.
3. 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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