Grilled Vegetables with Cilantro Butter

Recipe: Nutrition
Egg-free
Nut-free
Wheat-Free / Gluten-Free
High-Fiber
Kosher
Low-Sodium
Vegetarian / Meatless
Dish type
Dinner
Serves
4
Ready in
40 minutes
Print

Ingredients

  • 4 ears yellow corn on the cob, unshucked
  • 1/2 cup butter or margarine, softened
  • 1/4 cup minced fresh cilantro
  • 4 cloves garlic, minced
  • 4 medium tomatoes, halved
  • 4 medium zucchini, cut into 1-inch-thick slices
  • Olive or vegetable oil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper

Directions

Prep Time
10 minutes*
Cook Time
30 minutes
Ready in
40 minutes
  1. Place corn in large baking dish or pan. Cover with water; let stand 30 minutes. Heat grill to medium-high heat. Meanwhile, blend butter, cilantro and garlic in medium bowl; chill 1 hour.
  2. Remove corn from water; drain. Place corn on grill. Grill, covered, 20 to 30 minutes or until tender, turning occasionally.
  3. Brush tomato halves and zucchini with oil; sprinkle with salt and pepper. Place in grill basket and cook 5 to 8 minutes on each side.
  4. Remove cornhusks and silk.** Serve with cilantro butter and salt and pepper to taste.
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Nutritional Information

Serving Size
1
Per Serving
Calories 371, Calories Fat 244, Total Fat 27g, Saturated Fat 15g, Cholesterol 61mg, Sodium 40mg, Carbohydrate 30g, Protein 7g
Serving Size1
Calories371
Calories Fat244
Calories (fat) extra65
Total Fat27g
Total Fat (extra)43
Saturated Fat15g
Saturated Fat (extra)77
Trans Fat0g
Cholesterol61mg
Cholesterol (extra)20
Sodium40mg
Sodium (extra)2
Potassium1097mg
Carbohydrate30g
Carbohydrate (extra)10
Fiber5g
Fiber (extra)21
Sugars14g
Protein7g
Omega30g
Vitamin A2317IU
Vitamin A (extra)46
Vitamin C59mg
Vitamin C (extra)100
Iron1mg
Iron (extra)9