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Marinated Vegetable Grill Recipe
|Onions||3 , cut in half crosswise (About 3 Inches In Diameter, Unpeeled)|
|Bell peppers||3 Large (Green And Red Ones)|
|Red wine vinegar||120 Milliliter (1/2 Cup)|
|Olive oil||60 Milliliter (1/4 Cup)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Canned capers||2 Tablespoon, drained|
Serving size: Complete recipe
Calories 937 Calories from Fat 553
% Daily Value*
Total Fat 63 g96.4%
Saturated Fat 9 g44.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 969.9 mg40.4%
Total Carbohydrates 88 g29.3%
Dietary Fiber 23.3 g93.1%
Sugars 43.6 g
Protein 15 g29.9%
Vitamin A 122.9% Vitamin C 886.9%
Calcium 23.6% Iron 31%
*Based on a 2000 Calorie diet
Place lid on grill.
Cook for 10 minutes.
Add bell peppers and tomatoes.
Cook, turning bell peppers and tomatoes occasionally, until charred in spots and soft when pressed (about 30 more minutes).
Let cool briefly.
Meanwhile, combine vinegar, oil, garlic, capers, pepper, and cup (60 ml) water in a small bowl; set aside.
Peel, core, and seed bell peppers.
Cut off ends and slip outer skin from onions.
Arrange vegetables in a shallow dish and stir in caper mixture.
Cover and let stand for at least 1 hour or up to 6 hours.