Serve with fried shrimp dinner. Use any leftover veggies in a pasta salad for a side dish.
SAUCE
* Place roasted red peppers, almonds, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth. Cover and refrigerate until serving.
VEGETABLES
* Heat grill to medium high. Lightly grease gril rack.
* In a large bowl, toss vegetables with olive oil and season with salt and pepper. Grill vegetables about 4 to 5 minutes per side, turning as needed to avoid burning.
* Serve warm or at room temperature with romesco sauce on the side.
optional - save parmesan or romano cheese on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 182 | ||
Calories from Fat: 119 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.2g | 18 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 340.1mg | 12 % | |
Potassium 663.5mg | 17 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 8.9g | ||
Protein 4.9g | 7 % | |
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: 182
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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