Try this Broiled Marinated Vegetables recipe, or contribute your own.
Suggest a better descriptionMix 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: narad@nudibranch.asd.sgi.com (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 | ||
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Calories: 523 | ||
Calories from Fat: 152 (29%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 523
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