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Suggest a better descriptionPlace a grill pan over medium-high or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in patches, grill the vegetables until tender and lightly charred all over, about 8-10 mins for the bell peppers; 7 mins for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on a hot grill.
Meanwhile, whisk the remaining 1T oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables warm or at room temperature.
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Serving Size: 1 Serving (4182g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 921 | ||
Calories from Fat: 73 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14122.6mg | 487 % | |
Potassium 9971.5mg | 262 % | |
Total Carbohydrate 198.9g | 59 % | |
Dietary Fiber 95.2g | 381 % | |
Sugars, other 103.7g | ||
Protein 57.2g | 82 % | |
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: 921
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