Lewis Grilled Vegetables Recipe

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Ingredients:

Serving

4 potatoes, thinly sliced
4 carrots, thinly sliced and slightly cooked
2 onions, cut into rings
2 medium zucchini, sliced
24 cherry tomatoes, cut in half
1 1/2 tsp margarine
1/4 tsp salt
1/8 tsp pepper

Directions:

Heat grill.
Divide potatoes, carrots, onions and zucchini among 6 large pieces of aluminum foil.
Put 4 cherry tomatoes and 1/4 teaspoon margarine on each stack.
Add salt and pepper,.
Fold foil over several times to seal tightly.
Vegetables can be made a few hours ahead of time to this point and refrigerated.
Place foil packages on a medium hot grill about 30 minutes, turning occasionally, until vegetables are tender.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	140.08 Kcal (586 kJ)
Calories from fat	8.63 Kcal
		% Daily Value*
Total Fat	0.96g	1%
Sodium	174.97mg	7%
Potassium	972.54mg	21%
Total Carbs	30.04g	10%
Sugars	11.91g	48%
Dietary Fiber	6.09g	24%
Protein	4.65g	9%
Vitamin C	39.1mg	65%
Vitamin A	1.2mg	40%
Iron	0.9mg	5%
Calcium	61.5mg	6%

Amount Per 100 g
Calories	37.61 Kcal (157 kJ)
Calories from fat	2.32 Kcal
		% Daily Value*
Total Fat	0.26g	1%
Sodium	46.97mg	7%
Potassium	261.1mg	21%
Total Carbs	8.06g	10%
Sugars	3.2g	48%
Dietary Fiber	1.63g	24%
Protein	1.25g	9%
Vitamin C	10.5mg	65%
Vitamin A	0.3mg	40%
Iron	0.2mg	5%
Calcium	16.5mg	6%

* 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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