Grilled Vegetables
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This recipe makes 12 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 cup: about | - |
| cal | 107107 cal |
| pro | 2 g2g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 13 g13g carb |
| fibre | 3 g3g fibre |
| chol | 0 mg0mg chol |
| sodium | 99 mg99mg sodium |
| potassium | 298 mg298mg potassium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 1515 vit A |
| vit C | 158158 vit C |
| folate | 1313 folate |
This makes enough for both the flank steak and pizza recipes, plus extra for other easy meals. Try the vegetables tossed with pasta, in sandwiches or on burgers.
Ingredients
- 3 sweet red peppers 3 sweet red peppers
- 3 sweet yellow peppers 3 sweet yellow peppers
- 2 zucchini 2 zucchini
- 2 red onions 2 red onions
- 1 eggplant , (about 1 lb/450 g)1 eggplant, (about 1 lb/450 g)
- 1/2 tsp salt 1/2 tsp salt
- Seasoned Oil:
- 1/3 cup olive oil 1/3 cup olive oil
- 1 clove garlic , minced1 clove garlic, minced
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
Preparation
Quarter red and yellow peppers; seed and core. Trim ends off zucchini; cut lengthwise into 1/4-inch (5 mm) thick strips. Cut onions into 1/4-inch (5 mm) thick rings. Cut eggplant crosswise into 1/2-inch (1 cm) thick slices.
Place eggplant in colander; sprinkle both sides with salt. Let stand for 30 minutes; pat dry.
Seasoned Oil: Whisk together oil, garlic, salt, pepper and hot pepper flakes; brush over vegetables.
Place peppers on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and tender, 15 to 20 minutes. Remove and let cool enough to handle; coarsely chop.
Repeat with zucchini, grilling for about 8 minutes.
Repeat with onions and eggplant, grilling for about 8 minutes.
Toss together peppers, zucchini, onions and eggplant. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Place eggplant in colander; sprinkle both sides with salt. Let stand for 30 minutes; pat dry.
Seasoned Oil: Whisk together oil, garlic, salt, pepper and hot pepper flakes; brush over vegetables.
Place peppers on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and tender, 15 to 20 minutes. Remove and let cool enough to handle; coarsely chop.
Repeat with zucchini, grilling for about 8 minutes.
Repeat with onions and eggplant, grilling for about 8 minutes.
Toss together peppers, zucchini, onions and eggplant. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Source : Canadian Living Magazine: July 2011
- Keywords : Summer; Sides; Grill/Barbecue; Red pepper; Zucchini; Red onions; Eggplant; Garlic; 200 calories;
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