Try this Grilled Summer Vegetables recipe, or contribute your own.
Suggest a better descriptionCut all vegetables lengthwise to grill. Brush with olive oil and season with salt and pepper.
Grill the vegetable to get a bit of char on the surface. Cook about 80% of the way. Remove and reserve.
Vinaigrette:
tahini
lemon juice and zest and shallot
slowly drizzle EVOO to emulsify. Season with salt and pepper to taste and a pinch of smoked paprika.
Remove leaves of the herbs from the stems and toss with the arugula.
Arrange arugula on a platter, cut the grilled vegetables into bite size pieces and arrange over the greens.
Dress with the tahini vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (804g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2290 | ||
Calories from Fat: 2176 (95%) | ||
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Amt Per Serving | % DV | |
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Total Fat 241.7g | 322 % | |
Saturated Fat 33.5g | 167 % | |
Monounsaturated Fat 166.8g | ||
Polyunsanturated Fat 34g | ||
Cholesterol 0mg | 0 % | |
Sodium 166.8mg | 6 % | |
Potassium 1626.5mg | 43 % | |
Total Carbohydrate 32.1g | 9 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 19.8g | ||
Protein 14.7g | 21 % | |
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: 2290
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