Veggies In Paradise

Summer is in full swing and that means two things.  It's getting hot out there and it's time to Get your Grill On!  To many folks, that means an endless stream of hamburgers and hot dogs.  But grilling can be so much more. Sweet Potatoes, Portabella Mushrooms, and Zucchinis  are great on the grill.  Plus,  remember what Mom always said, "You had better eat your veggies."

And when it comes to healthy veggies the sweet potato is hard to beat.  The bright orange flesh is filled with vitamin A, Potassium and fiber.  It is the perfect veggie for diabetics, too, thanks to its low glycemic index. That means that despite its naturally sweet flavor, it will not cause spike in your blood sugar.  Pretty Cool, huh?

One of the best ways to bring out that natural sweetness is by roasting.  You can do this in the oven, but if you really want that deep smoky flavor, you need to roast on the grill.  Which brings me back to the start of this post.  It's time to get grillin'!  With all those sweet potatoes and portabellas, this dish is makes a wonderful vegetarian main course.  Or if you prefer, it makes a great side-dish to a steak or burger! Bon Appetit!

PS...If grilling just isn't your style, don't sweat it.  I have included oven roasting directions, too.

 

Southwestern Roasted Sweet Potatoes and Veggies

Ingredients

• 4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
• 1 1/2 cups zucchini, cut into small chunks
• 1 small red onion, cut into small chunks
• 1 6-ounce package portabella mushroom slices, halved
• 2 tablespoons olive oil
• 3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
• Salt to taste (optional)

Instructions

To Make on the Grill

1. 1.  Coat grill racks with nonstick cooking spray or line with foil brushed withoil
   
2. 2.  Preheat grill to high heat.
   
3. 3.  In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
   
4. 4. Grill 20-30 minutes, turning veggies every 15 minutes, until vegetables are tender and roasted.
   

To Make in the oven

1. 1. Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray or line with foil.
2. 2. In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
3. 3. Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Nutrition Info

Calories:	110g		Total Fat:	4g
Cholesterol:	0mg		Protein:	2g
Carbohydrates:	17g		Sodium:	209mg

 Bonus Tip

Any leftovers can be made into a delicious stew for tomorrow night. Add a little broth and some beef cubes, and you have another hearty meal!