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Grilled Vegetables Recipe
|Fresh vegetables||2 Pound, prepared as per directions (Of Your Choice)|
|Olive oil/Salad oil / melted butter / margarine / basting sauce used on an accompanying entree||1⁄2 Cup (8 tbs)|
|Chopped fresh thyme/Fresh rosemary/ oregano / tarragon / 2 teaspoons dry herbs||2 Tablespoon (May Be Added To Oil / Melted Butter / Margarine)|
Serving size: Complete recipe
Calories 1591 Calories from Fat 959
% Daily Value*
Total Fat 109 g166.9%
Saturated Fat 15.1 g75.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 207 mg8.6%
Total Carbohydrates 129 g42.9%
Dietary Fiber 24.4 g97.6%
Sugars 40.4 g
Protein 22 g43.8%
Vitamin A 281.1% Vitamin C 130.6%
Calcium 32.5% Iron 32.4%
*Based on a 2000 Calorie diet
To grill, coat prepared vegetables with plain or seasoned oil or butter or basting sauce.
Place vegetables on a lightly greased grill 4 to 6 inches above a lightly dispersed bed of medium coals.
Cook, turning frequently, until vegetables are streaked with brown and tender when pierced (check grilling times under specific vegetable).