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Grilled Vegetables with Ranch Dressing Recipe

Grilled Vegetables with Ranch Dressing Recipe

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Ingredients:

Serving

2 red bell peppers, seeded
2 yellow bell peppers, seeded
1 small eggplant , cut in half lengthwise (about 1 lb)
16 asparagus spears (about 1 lb)
1 medium zucchini or yellow squash , cut in half lengthwise
8 plum tomatoes
2 tbsp olive oil
1/2 tsp black pepper
1/4 tsp salt
cooking spray
ranch dressing

Directions:

Prepare grill.
Brush first 6 ingredients with oil; sprinkle evenly with black pepper and salt. Place bell peppers on a grill rack coated with cooking spray; grill 5 minutes. Add eggplant; grill 5 minutes. Add asparagus; grill 5 minutes. Add zucchini; grill 5 minutes. Add tomatoes; grill 5 minutes or until all vegetables are tender, turning vegetables as needed. Remove vegetables from grill. Cut each bell pepper into quarters; cut eggplant halves and zucchini halves each into 4 equal pieces. Serve vegetables with Ranch Dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.32 Kcal (345 kJ)
Calories from fat	31.54 Kcal
		% Daily Value*
Total Fat	3.5g	5%
Sodium	80.33mg	3%
Potassium	464.62mg	10%
Total Carbs	11.24g	4%
Sugars	7.48g	30%
Dietary Fiber	4.24g	17%
Protein	2.38g	5%
Vitamin C	72.9mg	121%
Vitamin A	1.5mg	49%
Iron	26.3mg	146%
Calcium	28.8mg	3%

Amount Per 100 g
Calories	32.34 Kcal (135 kJ)
Calories from fat	12.39 Kcal
		% Daily Value*
Total Fat	1.38g	5%
Sodium	31.55mg	3%
Potassium	182.5mg	10%
Total Carbs	4.42g	4%
Sugars	2.94g	30%
Dietary Fiber	1.67g	17%
Protein	0.93g	5%
Vitamin C	28.6mg	121%
Vitamin A	0.6mg	49%
Iron	10.3mg	146%
Calcium	11.3mg	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.

Tastes

salty
savory
bitter
sweet

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