Try this Grilled Zucchini and Red Onion with Lemon Basil Vinagrette recipe, or contribute your own.
Suggest a better description1. Thread onion rounds, from side to side onto 2 metal skewers. Brush onion and zucchini evenly with 1/4 cup olive oil and season with 2 tsp kosher salt and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and 1/2tsp kosher salt together in small bowl; set aside.
3. Grill vegetables over medium heat, turning once, until tender caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.
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Serving Size: 1 Serving (358g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 607 | ||
Calories from Fat: 126 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 68.7mg | 2 % | |
Potassium 492.8mg | 13 % | |
Total Carbohydrate 123g | 36 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 120.6g | ||
Protein 2.5g | 4 % | |
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: 607
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