Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes. Scoop out of the dish and serve. Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket. From: firstname.lastname@example.org (Chuck Narad). rfvc Digest V94 Issue #174 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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|Serving Size: 1 Serving (1705g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 152 (29%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 17093.3mg||589 %|
|Potassium 1491.6mg||39 %|
|Total Carbohydrate 75.2g||22 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 68.5g|
|Protein 30.8g||44 %|
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Calories per serving: 523
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