Try this Grilled Vegetable Plate recipe, or contribute your own.
Suggest a better descriptionChop parsley, tarragon, basil, and oregano together until very fine. Mix garlic, chopped herbs, lemon juice, salt, black pepper and olive oil. Cut up zucchini, tomatoes, mushrooms, squash, onions (any vegetables). Baste vegetables with marinade and charbroil on barbeque grill. Serve as an entree or a side dish.
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Serving Size: 1 Serving (513g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2381 | ||
Calories from Fat: 2004 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 222.7g | 297 % | |
Saturated Fat 31.5g | 157 % | |
Monounsaturated Fat 158.3g | ||
Polyunsanturated Fat 25.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 107.6mg | 4 % | |
Potassium 2994.9mg | 79 % | |
Total Carbohydrate 96.7g | 28 % | |
Dietary Fiber 18.1g | 72 % | |
Sugars, other 78.6g | ||
Protein 26.7g | 38 % | |
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: 2381
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