Try this Grilled Summer Vegetables and Romesco Sauce recipe, or contribute your own.
Suggest a better descriptionSauce...
o place roasted red peppers, almonds, olive oil, vinegar, garlic, salt and pepper in a blender. Blend until smooth. Cover and refrigerate until serving.
Vegetables
1. heat a gas grill to medium-high or a charcoal grill to medium-hot. lightly grease grill rack.
2. 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.
3. serve warm or at room temperature with romesco sauce on the side.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 108 | ||
Calories from Fat: 47 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 112.8mg | 4 % | |
Potassium 726.8mg | 19 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 8.3g | ||
Protein 4.7g | 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: 108
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