Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large carrots; peeled 1/8 ts Salt
1 ts Olive oil 1/8 ts Ground black pepper

"Serve these grilled vegetables while hot as an accompaniment to
grilled meats, seafood, or poultry. They can also be served at room
temperature as part of a salad platter."

1. Heat coals in outdoor grill until hot. Lightly oil or coat grill
rack with nonstick vegetable cooking spray and set aside.

2. In large skillet, place carrots and add enough water to cover;
heat to boiling over high heat. Reduce heat to low; cover and simmer
carrots 15 minutes or just until crisp-tender. Drain carrots and pat
dry; cut each crosswise in half.

3. Heat grill rack. Return carrots to skillet and toss with oil,
salt and pepper. Place carrots on grill rack about 3 inches above
medium-hot coals. Grill 3 to 4 minutes, turning occasionally, untill
lightly charred. Serve immediately or cool to room temperature and
serve.

Per serving: PROTEIN 1g; FAT 1g; CARBOHYDRATE 12g; FIBER 4g; SODIUM
106mg; CHOLESTEROL 0g; CALORIES 59, VITAMIN A 3,189 retinol
equivalents.

From: COUNTRY LIVING magazine, 8/94.

Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 09-09-95

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