Try this Garden Vegetable Platter recipe, or contribute your own.
Suggest a better description(DRESSING): In small bowl, whisk together oil, vinegar, chopped oregano and basil, mustard, garlic, salt and pepper. Cut eggplant into 1/4 inch thick slices. Lightly brush eggplant and zucchini with some of the dressing; place on greased grill over medium-high heat. Grill zucchini for 5 to 6 minutes and eggplant for 10 to 15 minutes, basting with dressing and turning occasionally, or until vegetables are tender. Meanwhile, in large pot of boiling salted water, cook beans for 4 to 5 minutes or until tender-crisp. With slotted spoon or tongs, remove to colander; refresh under cold water and drain well. Add asparagus to pot. Cook for about 3 minutes or until tender-crisp; drain and refresh under cold water. Drain again. Brush tomatoes with 2 tbsp. of the dressing; toss beans, asparagus, and green pepper (if using) with remaining dressing. Decoratively arrange over platter along with grilled eggplant and zucchini. Garnish with basil, oregano and peas. Makes 6 servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian Livings Best Vegetables. Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 2, 1999
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 6 | ||
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Calories: 121 | ||
Calories from Fat: 61 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 262.5mg | 9 % | |
Potassium 580.8mg | 15 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 7g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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