Directions:
- In a large resealable plastic bag, combine the mushrooms, peppers and zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and olives. Pour vinaigrette into bag; seal bag and turn to coat. Refrigerate for at least 30 minutes.
- Discard marinade. Transfer vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Place on a serving plate; sprinkle with cheese. Yield: 9 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.84 Kcal (301 kJ) | ||
| Calories from fat | 38.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.32g | 7% | |
|---|---|---|---|
| Cholesterol | 7.42mg | 2% | |
| Sodium | 212.62mg | 9% | |
| Potassium | 112.46mg | 2% | |
| Total Carbs | 6.76g | 2% | |
| Sugars | 3.78g | 15% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 2.2g | 4% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 12.8mg | 71% | |
| Calcium | 69.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 69.16 Kcal (290 kJ) | ||
| Calories from fat | 37.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 7% | |
|---|---|---|---|
| Cholesterol | 7.14mg | 2% | |
| Sodium | 204.68mg | 9% | |
| Potassium | 108.26mg | 2% | |
| Total Carbs | 6.51g | 2% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 2.11g | 4% | |
| Vitamin C | 17mg | 29% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 12.3mg | 71% | |
| Calcium | 67.1mg | 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.
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