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Grilled Vegetables

See full recipe on: Cooking Channel



Ingredients

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Nutrition 6 servings

Per Serving % Daily Value
Calories 230
Fat 14g 21%
Carbs 24g 8%
Protein 5g 10%
Fiber 7g 29%
Cholesterol
Sodium 24mg 1%
     
Fat
Carbs
Protein

Preparation







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