Directions:
- Cut bell peppers in half, and remove seeds. Slice squash and zucchini into 1/4-inch-thick rounds. Place peppers, squash, zucchini, and mushrooms in a large shallow dish or large zip-top plastic bag.
- Whisk together vinaigrette, lemon pepper, and salt until blended. Pour over vegetables. Cover and chill at least 30 minutes. Remove vegetables from marinade, reserving marinade.
- Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°), basting with reserved marinade. Grill peppers 7 minutes on each side or until tender; grill squash and zucchini 3 minutes on each side or until tender. Grill mushrooms 5 minutes or until tender. Grill tomatoes in a grill wok or metal basket 2 to 3 minutes or until skins begin to split.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.63 Kcal (1673 kJ) | ||
| Calories from fat | 33.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 7.1mg | 2% | |
| Sodium | 2424.31mg | 101% | |
| Potassium | 2856.26mg | 61% | |
| Total Carbs | 70.6g | 24% | |
| Sugars | 51.77g | 207% | |
| Dietary Fiber | 12.92g | 52% | |
| Protein | 18.11g | 36% | |
| Vitamin C | 353mg | 588% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 103.2mg | 573% | |
| Calcium | 98.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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