Grilled Vegetables
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Photo by Erich Boenzli
Grilling vegetables is not about having special equipment. The best vegetables to grill are the ones that are ripe in your garden or fresh at the market.
4
2 bell peppers ( remove core and seeds, quarter )
1 large red onion ( peel and quarter )
1 medium eggplant ( cut lengthwise in half-inch slices or rounds )
1 medium zucchini ( cut lengthwise in half-inch slices or rounds )
1/2 lb asparagus ( cut off woody ends )
2 medium tomatoes ( cut in half, or a bunch of grape tomatoes, leave whole )
2 large portobello mushrooms ( I like them whole )
1/2 c olive oil ( or more )
Juice from a half lemon or lime
Generous pinch of sea salt and freshly cracked pepper
1 large red onion ( peel and quarter )
1 medium eggplant ( cut lengthwise in half-inch slices or rounds )
1 medium zucchini ( cut lengthwise in half-inch slices or rounds )
1/2 lb asparagus ( cut off woody ends )
2 medium tomatoes ( cut in half, or a bunch of grape tomatoes, leave whole )
2 large portobello mushrooms ( I like them whole )
1/2 c olive oil ( or more )
Juice from a half lemon or lime
Generous pinch of sea salt and freshly cracked pepper
Nutritions
Calories
196
Sodium
818mg
34% DV
Fat
7g
11% DV
Protein
9g
19% DV
Carbs
30g
10% DV
Fiber
5g
21% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat 2g 10%
Polysaturated Fat 2g 16%
Monosaturated Fat 2g 16%
Cholesterol 19mg 6%
Sodium 818mg 34%
Potassium 406mg 11%
Protein 9g 19%
% DAILY VALUE*
Total Carbohydrate
Fiber 5g 21%
Sugar 13g 27%
Vitamin A 2274IU 45%
Vitamin B6 2mg 133%
Vitamin C 32mg 54%
Calcium 52mg 5%
Iron 2mg 11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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