Try this Grilled Vegetables recipe, or contribute your own.
Suggest a better descriptionPlace a grill pan over med- high heat or prepare the BBQ ( medium- high heat) , Brush veggies with 1/4 cup oil to coat lightly. Sprinkle with salt and pepper. Working in batches grill until tender and lightly charred all over.
8-10 min bell peppers
7 min yellow squash, zucchini, eggplant,
4 minutes for asparagus and green onions
don't shift veggies too frequently once they've been places on the hot grill.
Whisk remaining oil , vinegar and rest in small bowl to blend. Add salt and pepper to taste. Drizzle herb mixture over the veggies. Serve warm or room temp.
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Serving Size: 1 Serving (3973g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 908 | ||
Calories from Fat: 66 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 243.4mg | 8 % | |
Potassium 9321.3mg | 245 % | |
Total Carbohydrate 198.2g | 58 % | |
Dietary Fiber 93g | 372 % | |
Sugars, other 105.1g | ||
Protein 50.4g | 72 % | |
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: 908
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