** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat grill and prepare for indirect grilling.
2. Peel potatoes, sweet potatoes and squash. Cut into 1 inch thick slices.
3. Discard seeds and fibers from squash. Toss vegetables with oil, salt and pepper.
4. In a small bowl combine butter and thyme. Place vegetables on grill away from direct heat.
5. Close lid and cook for about 15 minutes. Turn and continue cooking for 15 more minutes.
6. Turn again and brush with butter and thyme mixture.
7. Coat all sides and continue cooking until vegetables are tender.
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Dietary Notes:
This recipe is very low-sodium with 135mg per serving
This recipe is high in Vitamin A with 200% of your daily recommended intake per serving. This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato allergies.