Grilled Sweet Potatoes

Grilled Sweet Potatoes


Makes 4 servings





Ingredients

4 medium-sized sweet potatoes (2 pounds), peeled

1/3 cup French's� Dijon Mustard

2 tablespoons olive oil

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon black pepper







Prep Time 15 minutes

Cook Time 18 minutes









Cut potatoes diagonally into 1/2-inch-thick slices. Place potatoes

and 1 cup water in shallow microwavable dish. Cover with vented

plastic wrap and microwave on HIGH (100%) 6 minutes or until potatoes

are crisp-tender, turning once. (Cook potatoes in two batches, if

necessary.) Drain well.



Combine mustard, oil, rosemary, salt and pepper in small bowl; brush

on potato slices. Place potatoes on oiled grid. Grill over medium-

high heat 5 to 8 minutes or until potatoes are fork-tender, turning

and basting often with mustard mixture.





Tip: The task of selecting sweet potatoes is an easy one. Just look

for medium-sized potatoes with thick, dark orange skins that are free

from bruises. Sweet potatoes keep best in a dry, dark area at about

55�F. Under these conditions they should last about 3 to 4 weeks.

Grilled Vegetable Pitas

Grilled Vegetable Pitas


Makes 4 servings







Ingredients

1 eggplant (about 1 pound), cut into 1/2-inch-thick slices

1 large portabello mushroom (5 to 6 ounces)

1 small red bell pepper, quartered

1 small yellow or green bell pepper, quartered

2 (1/4-inch) slices large red onion

1/2 cup low-fat Italian or honey-dijon salad dressing, divided

4 (8-inch) whole wheat or white pita breads

4 ounces reduced-fat shredded Italian cheese blend











Brush both sides of eggplant slices, mushroom, bell pepper quarters

and onion slices with 1/3 cup dressing. Grill over medium coals or

broil 4 to 5 inches from heat source 4 to 5 minutes per side or until

vegetables are crisp-tender. Cut into bite-size pieces. Toss with

additional dressing.



Cut pita breads in half; open pockets and fill with vegetable

mixture. Top with cheese.

Grilled Chicken and Fresh Salsa Wraps

Grilled Chicken & Fresh Salsa Wraps


Makes 4 servings



Ingredients

1 bottle (12 ounces) LAWRY'S� Herb & Garlic Marinade with Lemon

Juice, divided

4 boneless, skinless chicken breast halves (about 1 pound)

1 large tomato, chopped

1 can (4 ounces) diced mild green chiles, drained (optional)

1/4 cup thinly sliced green onions

1 tablespoon red wine vinegar

1 tablespoon chopped fresh cilantro

1/2 teaspoon LAWRY'S� Garlic Salt

4 to 8 flour tortillas, warmed











In large resealable plastic food storage bag, combine 1 cup Herb &

Garlic Marinade and chicken; seal bag. Marinate in refrigerator at

least 30 minutes. In medium bowl, combine tomato, chiles, if desired,

green onions, additional 1/4 cup Herb & Garlic Marinade, vinegar,

cilantro and Garlic Salt; mix well. Cover and refrigerate 30 minutes

or until chilled. Remove chicken from marinade; discard used

marinade. Grill or broil chicken until no longer pink about 10 to 15

minutes, turning halfway through grilling time. Cut chicken into

strips. Place chicken on tortillas; spoon salsa on top and wrap to

enclose. Serve immediately.