| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Dijon mustard |
| 1 |
tb |
Lemon juice |
| 1 1/2 |
ts |
Olive oil |
| 1 |
ts |
Dried whole thyme |
| 1 |
ts |
Lemon rind, cut into 1-inch julienne-cut |
| 12 |
|
Sweet or purple onion, (2 medium) cut into 1/4-inch-slices |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Combine first 5 ingredients in a small bowl; stir well. Brush one side of
onion slices with half of mustard mixture.
Arrange onion slices, brushed sides down, in a wire grilling basket coated
with cooking spray; place on grill rack over medium-hot coals. Cook 5
minutes. Baste top sides of onions with remaining mustard mixture; turn
over, and cook 5 minutes. Yield: 4 servings (serving size: 3 onion slices).
Per serving: 162 Calories; 3g Fat (14% calories from fat); 8g Protein; 33g
Carbohydrate; 0mg Cholesterol; 209mg Sodium
NOTES :
Recipe by: Cooking Light, Mar/Apr 1993, page 85
Posted to MC-Recipe Digest V1 #406 by igor@digex.net on Jan 28, 1997.
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