Original recipe modified for my family
Whisk lemon juice, shallot, 1 tablespoon marjoram and lemon peel in small bowl. Gradually whisk into 1/4 cup olive oil. Season vinaigrette with salt and pepper
prepare barbecue(medium heat). Place potatoes in large saucepan; add enough cold salted water to cover. Boil just until almost tender, about 4 minutes. Drain. Transfer potatoes to medium bowl. Add 1 teaspoon marjoram and 1 1/2 tablespoons oil; sprinkle with salt and pepper and toss to coat.
Combine squash and bell pepper in large bowl; add remaining 1 teaspoon marjoram and 11/2 tablespoons oil. Sprinkle with salt and pepper; toss to coat.
Arrange potatoes in single layer in grill basket. Grill until tender, 5 minutes per side. Transfer to large bowl. Grill squash and bell pepper until tender, turning occasionally, 10 minutes. Transfer squash to bowl with potatoes. Cut the bell pepper into 1-inch pieces; toss. Season with alt and pepper. Serve warm or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 71 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 21.9mg | 1 % | |
Potassium 600.6mg | 16 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 15.4g | ||
Protein 2.9g | 4 % | |
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: 151
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