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Grilled Vegetables with Sun Dried Tomato Vinaigrette (Bobby Flay) Recipe

Grilled Vegetables with Sun Dried Tomato Vinaigrette (Bobby Flay) Recipe

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Grilled Vegetables with Sun Dried Tomato Vinaigrette (Bobby Flay)

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Ingredients:

Serving

4 sundried tomatoes , in oil, chopped
1/4 cup red wine vinegar
3 garlic cloves, smashed
2 tbsp basil chiffonade
1/2 cup olive oil
salt and freshly ground pepper
2 portobello mushrooms, cleaned and stems removed
1 small head fennel, quartered
4 artichokes, cleaned and quartered
1 yellow zucchini, quartered
1 green zucchini, quartered
1/4 cup olive oil
salt and freshly ground pepper

Directions:

Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	456.61 Kcal (1912 kJ)
Calories from fat	377.88 Kcal
		% Daily Value*
Total Fat	41.99g	65%
Sodium	152.48mg	6%
Potassium	755.88mg	16%
Total Carbs	19.08g	6%
Sugars	1.3g	5%
Dietary Fiber	8.26g	33%
Protein	4.73g	9%
Vitamin C	25.1mg	42%
Iron	2mg	11%
Calcium	91.1mg	9%

Amount Per 100 g
Calories	181.81 Kcal (761 kJ)
Calories from fat	150.46 Kcal
		% Daily Value*
Total Fat	16.72g	65%
Sodium	60.71mg	6%
Potassium	300.97mg	16%
Total Carbs	7.6g	6%
Sugars	0.52g	5%
Dietary Fiber	3.29g	33%
Protein	1.88g	9%
Vitamin C	10mg	42%
Iron	0.8mg	11%
Calcium	36.3mg	9%

* 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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