Baked Vegetables Recipe
Ingredients
| Potatoes | 6 Medium | |
| Butter | 60 Gram, melted | |
| Paprika | 1⁄4 Teaspoon | |
| Pumpkin | 750 Gram | |
| Onions | 6 Small | |
| Green beans | 150 Gram | |
| Broccoli | 150 Gram | |
| Butter | 20 Gram, chopped (Extra) |
Nutrition Facts
Serving size: Complete recipe
Calories 2004 Calories from Fat 598
% Daily Value*
Total Fat 68 g105%
Saturated Fat 42.2 g210.9%
Trans Fat 0 g
Cholesterol 172 mg57.3%
Sodium 170.6 mg7.1%
Total Carbohydrates 338 g112.7%
Dietary Fiber 50.2 g200.9%
Sugars 58 g
Protein 45 g90.8%
Vitamin A 1180.4% Vitamin C 779.2%
Calcium 56.3% Iron 95.7%
*Based on a 2000 Calorie diet
Directions
Peel potatoes and cut in half.
1.Using a small, sharp knife, make deep, fine cuts into potato, taking care not to cut all the way through.
Take two large sheets of aluminium foil, fold in half and brush liberally with some melted butter.
Place potatoes unscored-side down on foil and fold up edges of foil to create a tray.
Brush potatoes generously with melted butter and sprinkle with paprika.
2.Cut pumpkin into three wedges, cut each wedge in half.
Peel onions and trim bases slightly, so they will sit flat on grill.
Brush pumpkin and onions with melted butter.
Place tray of potatoes, pumpkin pieces and onions on barbecue grill.
Put lid on barbecue; cook 1 hour.
3.Top and tail beans; cut broccoli into florets.
Place on a sheet of foil brushed with melted butter.
Dot with extra butter; enclose completely in foil.
Add to other vegetables on grill, cook a further 15 minutes.
Chef
