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Light charcoal on one side of the grill, or fire up one burner on a gas grill. Soak wood skewers in hot water for about 15 minutes. Meanwhile, prepare vegetable slices and strips. After slicing, immediately coat the vegetables with olive oil. Place the vegetables on skewers, limiting each skewer to one type of vegetable. Do not pack vegetable strips and slices together too tightly; make sure to leave room for the vegetables to cook evenly. When charcoal is covered with a light gray ash, place the skewers on the grill but away from the heat. Turning occasionally, grill until the eggplant pieces are readily pierced with the tip of a sharp knife, the tomatoes are heated through, and the peppers and onions are thoroughly wilted. Be gentle with the tomatoes, they can stand being turned once or twice at most. On a serving platter, arrange alternating pieces of eggplant, tomato, onion, and pepper. Drizzle all over with olive oil and sprinkle with salt, pepper, basil, and parsley. This grilled dish is fantastic served warm or at room temperature, but it may alos be served cold.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 129 | ||
Calories from Fat: 47 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.4mg | 0 % | |
Potassium 784.2mg | 21 % | |
Total Carbohydrate 20.6g | 6 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 11.8g | ||
Protein 3.6g | 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: 129
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