| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | California | Grapes, Sides, Meatless | 4 | Servings |
INGREDIENTS
| 1 | c | Seedless grapes |
| 1 | c | Sliced red bell pepper; or yellow |
| 1 | c | Sliced onion |
| 1/2 | c | Julienne jicama |
| 1/4 | c | Thinly sliced Anaheim pepper |
| 1 | ts | Vegetable oil |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Walnuts; toasted |
| 2 | ts | Fresh lime juice |
INSTRUCTIONS
Toss grapes, peppers, onion, jicama, pepper, oil and seasonings; wrap in heavy duty foil, leaving an opening in the top part of the foil. Place on grill and cook 8 minutes, then carefully open and mix vegetables. Rewrap foil and cook for another 7 minutes. Spoon mixture into serving dish; sprinkle with walnuts and lime juice. Makes 4 servings. Nutritional Analysis Per Serving: 113 Cal., 2 g pro., 6.1 g fat (45% Cal. from fat), 14.7 g carb., 0 mg chol., 2.5 g fiber and 325 mg sodium. California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc. >From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Sides Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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