More Mediterranean-Style Recipes

Today’s recipe is a side dish submitted by Nancy from Oklahoma. It features red peppers and olive oil, two of the Sonoma Diet powerhouse foods.

Nancy’s Grilled Veggies
(4 Servings)
6 new potatoes
1 red pepper
3 c. mushrooms
10 cloves garlic, chopped
¼ c. olive oil
2 t. rosemary
Salt ad pepper
2 T. balsamic vinegar
1 onion

Cover potatoes with water; bring to boil. Lower heat and cook 10 minutes. Potatoes should still be firm. Drain and toss with cut veggies, garlic, olive oil, rosemary and balsamic vinegar.

Spread on broiler pan; sprinkle with salt and pepper to taste. Broil 10 to 12 minutes until crisp and brown, stirring once.

[This is a fairly high-calorie side dish, so combine it with a lean protein main course such as boneless chicken breast or shrimp. One suggestion: toss peeled, cleaned shrimp in the seasoned olive oil (before the vegetables); remove and place on two barbecue skewers. Add skewered shrimp to the broiling pan 3 minutes before the veggies are done. Turn once after 1 ½ minutes.]

Tags: grilled veggies, enjoy your food, The Sonoma Diet