Directions:
- In a large resealable plastic bag, combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion and mushrooms; seal bag and turn to coat.
- Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently.
- Place vegetables in a serving bowl. Add vinegar and basil; toss to coat. Sprinkle with Parmesan cheese. Serve warm. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.39 Kcal (378 kJ) | ||
| Calories from fat | 50.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.58g | 9% | |
|---|---|---|---|
| Cholesterol | 2.4mg | 1% | |
| Sodium | 257.27mg | 11% | |
| Potassium | 230.02mg | 5% | |
| Total Carbs | 7.65g | 3% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 3.16g | 6% | |
| Vitamin C | 30.9mg | 51% | |
| Iron | 0.9mg | 5% | |
| Calcium | 66mg | 7% | |
| Amount Per 100 g | |||
| Calories | 65.07 Kcal (272 kJ) | ||
| Calories from fat | 36.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 9% | |
|---|---|---|---|
| Cholesterol | 1.73mg | 1% | |
| Sodium | 185.22mg | 11% | |
| Potassium | 165.6mg | 5% | |
| Total Carbs | 5.51g | 3% | |
| Sugars | 3.29g | 18% | |
| Dietary Fiber | 1.34g | 7% | |
| Protein | 2.27g | 6% | |
| Vitamin C | 22.2mg | 51% | |
| Iron | 0.7mg | 5% | |
| Calcium | 47.5mg | 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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