Directions:
- Finely dice the vegetables. Peel and finely slice the ginger, cut the lemon into segments.
- Make a parcel by layering two sheets of foil. Place all of the vegetables inside the parcel, add the ginger, olive oil, port, rosemary, bay leaf and lemon, season, seal tightly.
- Cook over gentle heat for 15 minutes.
- From Stéphane Reynaud's Barbecue & Grill by Stéphane Reynaud. Text copyright © 2011 Murdoch Books Pty Ltd.; photography copyright © 2011 Petrina Tinsley. Published in the United States by Lyons Press, an imprint of Globe Pequot Press.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.38 Kcal (1262 kJ) | ||
| Calories from fat | 253.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.16g | 43% | |
|---|---|---|---|
| Cholesterol | 13.53mg | 5% | |
| Sodium | 64.44mg | 3% | |
| Potassium | 305.48mg | 6% | |
| Total Carbs | 9.29g | 3% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 4.12g | 8% | |
| Vitamin C | 172.3mg | 287% | |
| Iron | 0.3mg | 2% | |
| Calcium | 92.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 181.97 Kcal (762 kJ) | ||
| Calories from fat | 153.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17g | 43% | |
|---|---|---|---|
| Cholesterol | 8.17mg | 5% | |
| Sodium | 38.91mg | 3% | |
| Potassium | 184.45mg | 6% | |
| Total Carbs | 5.61g | 3% | |
| Sugars | 1.42g | 9% | |
| Dietary Fiber | 1.31g | 9% | |
| Protein | 2.49g | 8% | |
| Vitamin C | 104mg | 287% | |
| Iron | 0.2mg | 2% | |
| Calcium | 55.8mg | 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.
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