Grill. In pie plate, mix 2 garlic, 1 t oil, and 1/4 t s/p-rub on. Mix veggies, vinegar, 1 t oil, 1/8 t each s/p. Grill, covered, 10-13 m. Turn once. Transfe to cutting board; rest 10 m; slice. Cut hird garlic in half and rub over bread, then brush with reminianing 1 t oil. Grill 1 m, turn once.
Cauliflower-450. Toss with 2 1/2 T EVOO. 20 m.
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|Serving Size: 1 Serving (1123g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1251 (62%)|
|Amt Per Serving||% DV|
|Total Fat 139g||185 %|
|Saturated Fat 39.7g||199 %|
|Monounsaturated Fat 57.5g|
|Polyunsanturated Fat 29.9g|
|Cholesterol 690mg||212 %|
|Sodium 654.5mg||23 %|
|Potassium 2225.3mg||59 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 6.2g|
|Protein 173g||247 %|
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Calories per serving: 2017
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