Grilled Vegetable Medley Recipe

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Ingredients:

Serving

2 tbsp worcestershire sauce
2 tbsp olive oil
2 tbsp dijon mustard
1 tsp herbes de provence
1/4 tsp pepper
3 baby eggplants or 1 medium eggplant , cut lengthwise into 1/2-inch slices
3 small yellow summer squash , cut lengthwise into 1/2-inch slices
2 cups fresh sugar snap peas

Directions:

In a large resealable plastic bag, combine the first five ingredients; add eggplant, squash and peas. Seal bag and turn to coat; refrigerate for 2 hours, turning once.
Drain and discard marinade. Place vegetables in a grill basket or disposable foil pan with slits cut in the bottom. Grill, covered, over medium heat for 5-7 minutes or until tender, stirring once. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	182.72 Kcal (765 kJ)
Calories from fat	66.85 Kcal
		% Daily Value*
Total Fat	7.43g	11%
Sodium	176.56mg	7%
Potassium	965.07mg	21%
Total Carbs	26.57g	9%
Sugars	17.03g	68%
Dietary Fiber	11.75g	47%
Protein	5.04g	10%
Vitamin C	37.7mg	63%
Vitamin A	1.2mg	39%
Iron	110.6mg	614%
Calcium	65.1mg	7%

Amount Per 100 g
Calories	37.58 Kcal (157 kJ)
Calories from fat	13.75 Kcal
		% Daily Value*
Total Fat	1.53g	11%
Sodium	36.32mg	7%
Potassium	198.5mg	21%
Total Carbs	5.47g	9%
Sugars	3.5g	68%
Dietary Fiber	2.42g	47%
Protein	1.04g	10%
Vitamin C	7.8mg	63%
Vitamin A	0.2mg	39%
Iron	22.8mg	614%
Calcium	13.4mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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