| 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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