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Grilled Vegetables That Make Sense


Grilled Vegetables That Make Sense Recipe

Ingredients:
  • 4 ounces (½ cup) extra virgin olive oil
  • 2 ounces (¼ cup) sherry vinegar
  • 1 large pinch fresh rosemary, chopped
  • 1 large pinch fresh thyme leaves, chopped
  • 1 large pinch fresh tarragon, chopped
  • Salt, pepper, and crushed red pepper flakes
  • 1 red pepper, quartered lengthwise, pith and seeds removed
  • 1 yellow pepper, quartered lengthwise, pith and seeds removed
  • 1 medium zucchini, cut on a slight bias, ¾-inch thick
  • 1 medium yellow squash, cut on a slight bias, 3/3-inch thick
  • 12 asparagus spears, trimmed
  • 1 head endive, halved lengthwise
  • 1 head radicchio, halved
  • 1 lemon, halved
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 325kcal (16%)
Total Fat 28g (43%)
Saturated Fat 4g (20%)
Cholesterol 0mg (0%)
Total Carbohydrate 19g
Dietary Fiber 9g
Sugars 5g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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