Directions:
- Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch-thick strips.
- Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until tender.
- Toss hot vegetables with pesto. Sprinkle with salt and pepper to taste, and serve immediately.
- Note: For testing purposes only, we used Buitoni Pesto With Basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.13 Kcal (1303 kJ) | ||
| Calories from fat | 251.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.97g | 43% | |
|---|---|---|---|
| Cholesterol | 5.77mg | 2% | |
| Sodium | 225.77mg | 9% | |
| Potassium | 336.45mg | 7% | |
| Total Carbs | 9.69g | 3% | |
| Sugars | 5.77g | 23% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 6.43g | 13% | |
| Vitamin C | 126.8mg | 211% | |
| Vitamin A | 4.3mg | 143% | |
| Iron | 139.3mg | 774% | |
| Calcium | 173.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 145.12 Kcal (608 kJ) | ||
| Calories from fat | 117.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 43% | |
|---|---|---|---|
| Cholesterol | 2.69mg | 2% | |
| Sodium | 105.3mg | 9% | |
| Potassium | 156.93mg | 7% | |
| Total Carbs | 4.52g | 3% | |
| Sugars | 2.69g | 23% | |
| Dietary Fiber | 1.41g | 12% | |
| Protein | 3g | 13% | |
| Vitamin C | 59.1mg | 211% | |
| Vitamin A | 2mg | 143% | |
| Iron | 65mg | 774% | |
| Calcium | 80.9mg | 17% | |
* 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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