Try this Grilled vegetable marinade with lemon, thyme and butter recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in a heavy sauce pan. Whisk over medium heat until butter melts and sauce is well blended. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cool. Whisk over low heat to rewarm before using.)
Assorted vegetables.
Cut zucchini, carrots and onions about 1/4" thick.
Slice bell peppers 1/4's.
Skewer the mushrooms.
Brush veggies with marinade and grill until done.
Serve with extra sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (387g) | ||
Recipe Makes: 1 | ||
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Calories: 202 | ||
Calories from Fat: 139 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 518.1mg | 18 % | |
Potassium 311.7mg | 8 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 13.9g | ||
Protein 3.6g | 5 % | |
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: 202
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