Snappy Peas 'n' Mushrooms |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
In Annapolis, Maryland, Laura Mahaffey makes this delightful dill-seasoned dish in mere minutes. Just wrap the fresh vegetables in foil, seal tightly and grill until tender. It's that easy. Ingredients:
1 pound fresh sugar snap or snow peas |
1/2 cup sliced fresh mushrooms |
2 tablespoons sliced green onions |
1 tablespoon snipped fresh dill or 1 teaspoon dill weed |
2 tablespoons butter |
salt and pepper to taste |
Directions:
1. Place peas and mushrooms on a piece of double-layer heavy-duty foil (about 18 in. square). Sprinkle with onions and dill; dot with butter. Fold foil around the mixture and seal tightly.
2. Grill, covered, over medium-hot heat for 5 minutes. Turn; grill 5-8 minutes longer or until the vegetables are tender. Open foil carefully to allow steam to escape. Season with salt and pepper. Yield: 8-10 servings.
|
|