Naturally Ella · by Erin Alderson
A basic recipe for grilling vegetables
NUTRITION · PER SERVING—
CAL 25%·PRO 15%
CARBS 41G32% OF CAL
6G FIBER0G ADDED0G INTRINSIC27G OTHER9G TOTAL SUGAR
FAT 38G68% OF CAL
12G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic guide for grilling vegetables with butter, sauce, and garnishes. Flexible and adaptable to whatever vegetables are on hand.
side🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 pound vegetable of your choice (such as sweet corn, peppers, eggplant, asparagus, turnips, broccoli, cabbage, or cauliflower)
- Salt (as needed)
- 2-3 tablespoons olive (avocado, or sunflower oil)
- ½ cup sauce of your choice (such as chimichurri, romesco, or chermoula)
- 2-3 tablespoons butter (compound butter, or flavored oil)
- Roasted Nuts or Seeds
- Finishing salt
At a glance
PER SERVING
CAL 25%·PRO 15%
CARBS 41G32% OF CAL
6G FIBER0G ADDED0G INTRINSIC27G OTHER9G TOTAL SUGAR
FAT 38G68% OF CAL
12G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1446mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 575mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1446MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.