Ingredients:
- 1 bundle asparagus bottoms trimed off
- 2 red bell peppers cut in to 1in. strips lengthwise
- 2 red onions pealed slicing crosswise in to 1/2 in. onion ring disks
Directions:
- Peal the Ginger, Chop and puree in food processor or blender along with the Olive Oil,Garlic and Salt /Pepper
- Arrange Vegetables on a large cookie sheet or platter
- Pour the Ginger puree over the vegetables making sure all are evenly coated
- Marinate for at least 4 hours in Refrigerator (over night works best)
- Light Charcoal BBQ and bring to temp
- BBQ Vegetables till tender crisp and Onions are nice and caramelized...
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.27 Kcal (1102 kJ) | ||
| Calories from fat | 204.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.69g | 35% | |
|---|---|---|---|
| Sodium | 107.51mg | 4% | |
| Potassium | 500.66mg | 11% | |
| Total Carbs | 13.59g | 5% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 4g | 16% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 131.7mg | 220% | |
| Vitamin A | 1mg | 33% | |
| Iron | 18.2mg | 101% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 119.07 Kcal (499 kJ) | ||
| Calories from fat | 92.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 35% | |
|---|---|---|---|
| Sodium | 48.62mg | 4% | |
| Potassium | 226.43mg | 11% | |
| Total Carbs | 6.14g | 5% | |
| Sugars | 1.95g | 17% | |
| Dietary Fiber | 1.81g | 16% | |
| Protein | 2g | 9% | |
| Vitamin C | 59.6mg | 220% | |
| Vitamin A | 0.4mg | 33% | |
| Iron | 8.3mg | 101% | |
| Calcium | 26.4mg | 6% | |
* 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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