Grilling in the summer can be so easy. A great piece of meat, some grilled veggies, a salad and maybe a few grilled potatoes. And no pots and pans to clean up! I really like the grilled veggies because they are easy and very flavorful. Cut em up, chuck em on the grill and poof! Instant success.
Cut the top and the bottom off of the pepper. Pull the seed cluster out of one end that's open and then slice the pepper down the side the pepper will now lay out flat. Remove the white fleshy areas inside and slice pepper into 2 inch pieces. For the Leeks, cut the tops off and cut the leek root off. Whatever you end up with, cut right down the middle in half. For the onion, peel as usual cutting off the ends. Then slice it into ½ inch thick rounds. Wash the tomatoes. Place all veggies on plate and drizzle with olive oil. Sprinkle with salt and pepper.
Set grill on med high heat. If using a thermometer, temperature should be around 450 degrees. Using a pair of tongs place veggies over heat and grill about 5 minutes per side or until you have nice grill marks and veggies are slightly softened. Tomatoes take slightly less time so put them on about half way through the grilling process. You want them so they are just barely split from the heat.
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|Serving Size: 1 Serving (618g)|
|Recipe Makes: 3|
|Calories from Fat: 92 (37%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 87.7mg||3 %|
|Potassium 1264.5mg||33 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 26.7g|
|Protein 6.4g||9 %|
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Calories per serving: 250
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