Try this Lemon Balsamic Rosemary Skewered Vegetables recipe, or contribute your own.
Suggest a better descriptionPreheat grill pan over high heat.
Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill.
Cook 3 to 4 minutes on each side. Transfer to a serving plate.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 47 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 155.8mg | 5 % | |
Potassium 393.2mg | 10 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 6.2g | ||
Protein 1.9g | 3 % | |
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: 78
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