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Fire Roasted Vegetables Recipe
|Olive oil||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄3 Cup (5.33 tbs)|
|Minced garlic||1 Tablespoon|
|Freshly ground black pepper||2 Teaspoon|
|Red onion||1 Large, sliced into thick rounds|
|Red bell peppers||2 , seeded and cut into long strips 1/2 inch wide|
|Yellow squash||2 , sliced lengthwise into 1/4-inch-wide slabs|
|Zucchini||2 , sliced lengthwise into 1/4-inch-wide slabs|
|Japanese eggplants||2 , sliced lengthwise into 1/4-inc-wide slabs|
Serving size: Complete recipe
Calories 2911 Calories from Fat 1937
% Daily Value*
Total Fat 225 g345.7%
Saturated Fat 30.4 g151.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 481.8 mg20.1%
Total Carbohydrates 207 g69.1%
Dietary Fiber 70.6 g282.3%
Sugars 124.7 g
Protein 53 g106%
Vitamin A 178.9% Vitamin C 723.8%
Calcium 30.5% Iron 50.6%
*Based on a 2000 Calorie diet
Place all the vegetables in a shallow non-reactive bowl and pour the marinade over the top, coating each piece well.
Marinate at room temperature for 4 to 6 hours.
Prepare a fire in a charcoal grill.
When the coals are medium-hot, add the marinated vegetables to the grill rack.
Grill them, turning frequently, until they're charred, 7 to 12 minutes.