Directions:
- Prepare grill.
- In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste. Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant. Transfer vegetables to a platter to cool completely. Vegetables may be grilled 1 day ahead and chilled, covered. Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350° F. oven until just heated through. Brush vegetables with additional oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.85 Kcal (548 kJ) | ||
| Calories from fat | 31.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 9.09mg | 0% | |
| Potassium | 851.74mg | 18% | |
| Total Carbs | 23.57g | 8% | |
| Sugars | 15.96g | 64% | |
| Dietary Fiber | 11.05g | 44% | |
| Protein | 3.44g | 7% | |
| Vitamin C | 66.1mg | 110% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.2mg | 140% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 31.08 Kcal (130 kJ) | ||
| Calories from fat | 7.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 5% | |
|---|---|---|---|
| Sodium | 2.16mg | 0% | |
| Potassium | 202.31mg | 18% | |
| Total Carbs | 5.6g | 8% | |
| Sugars | 3.79g | 64% | |
| Dietary Fiber | 2.62g | 44% | |
| Protein | 0.82g | 7% | |
| Vitamin C | 15.7mg | 110% | |
| Vitamin A | 0.4mg | 49% | |
| Iron | 6mg | 140% | |
| Calcium | 8mg | 3% | |
* 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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