This is my idea of a summer dinner. Simple, easy, fast, virtually no cleanup, and I don’t heat up my house. Loads of grilled veggies, simply tossed with olive oil, salt, and pepper, and an easy vinaigrette that’s exploding with flavor. The dressing comes together in one minute in a blender with fresh basil, shallot, rice wine vinegar, honey, and olive oil. Simple but so intensely flavorful. I used red and yellow bell peppers, zucchini, yellow squash, baby portobello mushrooms, and cauliflower. Mix and match based on what you have on hand.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 34 | ||
Calories from Fat: 16 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 16.4mg | 0 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.8g | ||
Protein 0.1g | 0 % | |
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: 34
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