- Portion size 6 servings
Ingredients
Dressing:
Method
Cut both zucchini, both peppers, carrot and eggplant lengthwise into 1/2-inch (1 cm) thick slices. In large bowl, whisk together oil, garlic, jalapeno salt and pepper; add vegetables and toss to coat.
Place vegetables, in batches, on greased grill over medium heat; close lid and cook, turning occasionally, for 10 minutes or just until tender-crisp. Let cool on cutting board; cut into 2- x 1/2-inch (5 x 1 cm) sticks.
Dressing: In large bowl, combine tarragon, lemon juice, vinegar, honey, shallot, garlic, salt and pepper; gradually whisk in oil. Add vegetables; stir to coat. Serve sprinkled with sunflower seeds.
Nutritional facts <b>Per serving:</b> about
- Sodium 112 mg
- Protein 3 g
- Calories 415.0
- Total fat 39 g
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 16 g
%RDI
- Iron 10.0
- Folate 20.0
- Calcium 3.0
- Vitamin A 50.0
- Vitamin C 93.0
