Grilled Vegetables

Grilled Vegetables
Makes:
1 serving, 1/2 pound per serving
Prep Time:
5
minutes
Total Time:
13
minutes
Low CalorieVegetarian

Ingredients:

  • Allow 1/2 pound of vegetables per person from the following list:
  • Bell peppers, seeded and cut into quarters
  • Zucchini, sliced lengthwise into 1/2-inch slices
  • Red onion, cut into 3/4-inch-thick rounds
  • Japanese eggplant, cut lengthwise into 1/2-inch slices
  • Asparagus, tough ends removed
  • Butternut squash, sliced lengthwise into 1/2-inch slices
  • Carrots, peeled and cut in half lengthwise
  • New potatoes, unpeeled, cut into quarters
  • Sweet potatoes, unpeeled, sliced into 1/2-inch-thick rounds
  • Fennel, 1/2-inch wide vertical slices
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Balsamic vinegar (optional)

Directions:

PREHEAT grill to medium-high.

LIGHTLY coat each vegetable with oil, salt and pepper.

PLACE vegetables on grill and cook on each side until soft and charred with grill marks. For the more delicate vegetables (bell peppers, zucchini, onions, eggplant, asparagus and squash), cook on each side for 4 to 5 minutes. For the heartier vegetables, cook a bit longer.

PLACE all vegetables on a large platter. Drizzle with vinegar, if desired.

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Nutrition Facts

Serving Size: 1/1 of recipe

Servings Per Recipe:

  • Calories: 100
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 190mg (8% of DV)
  • Carbohydrates: 12g (4% of DV)
  • Dietary Fiber: 4g (18% of DV)
  • Sugars: 5g
  • Protein: 4g
  • Vitamin A: 150% of DV
  • Vitamin C: 120% of DV
  • Calcium: 4% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Grilled Vegetables

Ingredients

  • Allow 1/2 pound of vegetables per person from the following list:
  • Bell peppers, seeded and cut into quarters
  • Zucchini, sliced lengthwise into 1/2-inch slices
  • Red onion, cut into 3/4-inch-thick rounds
  • Japanese eggplant, cut lengthwise into 1/2-inch slices
  • Asparagus, tough ends removed
  • Butternut squash, sliced lengthwise into 1/2-inch slices
  • Carrots, peeled and cut in half lengthwise
  • New potatoes, unpeeled, cut into quarters
  • Sweet potatoes, unpeeled, sliced into 1/2-inch-thick rounds
  • Fennel, 1/2-inch wide vertical slices
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Balsamic vinegar (optional)

 

Directions

PREHEAT grill to medium-high.

LIGHTLY coat each vegetable with oil, salt and pepper.

PLACE vegetables on grill and cook on each side until soft and charred with grill marks. For the more delicate vegetables (bell peppers, zucchini, onions, eggplant, asparagus and squash), cook on each side for 4 to 5 minutes. For the heartier vegetables, cook a bit longer.

PLACE all vegetables on a large platter. Drizzle with vinegar, if desired.

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