Turn the grill on high.
Wash all veggies. Slice the eggplant into 1/2-inch circles, then cut into halves. Cut off the ends of the squashes and slice into 1/2-inch circles. Cut the mushrooms in half. Remove the stems and bottoms of the peppers; slice them open; discard the seeds and cut the flesh into large squares. Cut the onions into 1/2-inch wedges, but do not pull the layers apart. Break off the heavy stems of the asparagus, then cut the asparagus in half.
Combine the oil, garlic, salt, and pepper, and divide between two bags. Put half of each vegetable into each bag. Zip closed and shake to coat the veggies with the oil mixture.
Place the veggie grill basket on the grill and put in the vegetables. Toss to cook evenly for about 10 min. The veggies are best if a little charred but are still crunchy.
Serve hot sprinkled with parmesan cheese, or cold drizzled with Balsamic Vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (374g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.1g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 236.1mg||8 %|
|Potassium 891.5mg||23 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 10.3g|
|Protein 5.4g||8 %|
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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: 113
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