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Grilled Vegetables with Salsa Verde Recipe

Grilled Vegetables with Salsa Verde Recipe

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Ingredients:

Serving

2 medium eggplants, about 1 lb total
3 medium zucchini, about 1 1/4 lbs total
3 medium bell peppers
2 medium belgian endive , about 10 ozs
3 tbsp extra virgin olive oil
1/2 cup fresh parsley, minced
1 tbsp capers, drained and minced
8 medium green olives, pitted and minced (about 3 tbsp)
1 tbsp lemon juice
salt

Directions:

Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
Core, seed and quarter the peppers.
Slice endives in half lengthwise.
Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
Sprinkle with salt to taste and toss all to combine.
Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
Grill or broil vegetables, turning them once until they are lightly browned on both sides.
Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.93 Kcal (762 kJ)
Calories from fat	115.75 Kcal
		% Daily Value*
Total Fat	12.86g	20%
Sodium	259.23mg	11%
Potassium	446.29mg	9%
Total Carbs	15.26g	5%
Sugars	8.17g	33%
Dietary Fiber	7.72g	31%
Protein	2.59g	5%
Vitamin C	112.1mg	187%
Vitamin A	2.2mg	74%
Iron	39.1mg	217%
Calcium	66.9mg	7%

Amount Per 100 g
Calories	53.64 Kcal (225 kJ)
Calories from fat	34.13 Kcal
		% Daily Value*
Total Fat	3.79g	20%
Sodium	76.43mg	11%
Potassium	131.58mg	9%
Total Carbs	4.5g	5%
Sugars	2.41g	33%
Dietary Fiber	2.28g	31%
Protein	0.76g	5%
Vitamin C	33mg	187%
Vitamin A	0.7mg	74%
Iron	11.5mg	217%
Calcium	19.7mg	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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