Tuscan Grilled Summer Vegetables Recipe

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Tuscan Grilled Summer Vegetables
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Ingredients:

Directions:

  1. Combine all marinade ingredients in glass bowl. Refrigerate in an air tight container for up to 3 days.
  2. Place eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry, and place into a large shallow glass or ceramic dish. Add remaining vegetables and basil. Cover with marinade. Refrigerate 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes each side. Serves 6 to 8.
  3. This marinade is also excellent for chicken and flank steak grilling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 254.29 Kcal (1065 kJ)
Calories from fat 131.39 Kcal
% Daily Value*
Total Fat 14.6g 22%
Cholesterol 0.82mg 0%
Sodium 1262.66mg 53%
Potassium 425.37mg 9%
Total Carbs 24.74g 8%
Sugars 19.21g 77%
Dietary Fiber 5.32g 21%
Protein 1.92g 4%
Vitamin C 58.4mg 97%
Vitamin A 0.7mg 25%
Iron 13.3mg 74%
Calcium 61.3mg 6%
Amount Per 100 g
Calories 91.82 Kcal (384 kJ)
Calories from fat 47.44 Kcal
% Daily Value*
Total Fat 5.27g 22%
Cholesterol 0.3mg 0%
Sodium 455.91mg 53%
Potassium 153.59mg 9%
Total Carbs 8.93g 8%
Sugars 6.94g 77%
Dietary Fiber 1.92g 21%
Protein 0.69g 4%
Vitamin C 21.1mg 97%
Vitamin A 0.3mg 25%
Iron 4.8mg 74%
Calcium 22.1mg 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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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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