Grilled Vegetables with Fresh Thyme
- 20 min.
- 20 min.
- In a saucepan, add potatoes with enough salted water to cover. Bring to boiling; reduce heat. Simmer potatoes for 10 minutes or until just tender. Rinse with cold water; drain well.
- Prepare a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Lightly brush vegetables and mushrooms with 1 tablespoon olive oil.
- Place vegetables, mushroom and thyme in a grill basket and cook for 10 minutes or until vegetables are tender, turning several times. Remove and cool slightly. Cut vegetables into ½-inch pieces and remove thyme leaves from stems.
- In a large bowl, combine vegetables, thyme leaves, remaining 1 tablespoon oil, juice, mustard and honey.
Nutrition facts per serving: 402 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 115 mg sodium, 77 g carbohydrates, 10 g fiber, 11 g sugar, 10 g protein. Daily Values: 9% vitamin A, 128% vitamin C, 7% calcium, 21% iron.