Grilled Plantains

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Although immature green-skinned plantains are used in many Latin American dishes, ripe plantains are necessary here. Because they're tender, they're grilled in their skins to keep them in one piece. Try with Rum-Marinated Chicken Breasts With Pineapple Relish.
== Ingredients ==
* 3 soft black plantains, unpeeled (about 1 1/2 pounds)
* 2 tablespoons butter, melted
* 1 teaspoon brown sugar
* 1/8 teaspoon ground red pepper
* Cooking spray
* 6 lime wedges
== Directions ==
# Prepare grill, heating to medium.
# Cut plantains in half lengthwise.
# Cut plantain halves in half crosswise.
# Combine butter, sugar, and pepper; brush evenly over cut sides of plantain sections.
# Place plantain sections, cut sides up, on grill rack coated with cooking spray; grill 7 minutes or until flesh is soft and skins begin to pull away from the flesh.
# Turn plantain sections over; grill 3 minutes.
# Serve warm with lime wedges.
Yield: 6 servings (serving size: 2 plantain sections and 1 lime wedge)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:American Recipes
Category:American Vegetarian
Category:American Side Dishes
Category:Healthy Side Dishes
Category:Healthy Recipes
Category:Quick and Easy Recipes
Category:Quick and Easy Side Dishes
Category:Plantain Recipes
Category:Butter Recipes
Category:Brown sugar Recipes
Category:Red chile powder Recipes
Category:Cooking spray Recipes
Category:Lime Recipes