Balsamic Grilled Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick-cut zucchini, peppers, and onions charred on the grill, then tossed with a homemade tangy balsamic dressing. Smoky, tender, and bright. Perfect as a BBQ side or vegetable course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound zucchini (sliced lengthwise into shorter sticks)
- 1 pound bell peppers (sliced into wide strips)
- 1 large red or white onion (cut into 1/2 inch thick rounds)
- 1/3 cup Italian parsley or basil (finely chopped)
- Cooking spray (I use Misto)
- 2 tablespoons olive oil (extra virgin)
- 2 tablespoons balsamic vinegar
- 2 garlic cloves (grated)
- 1 teaspoon salt
- Ground black pepper (to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8m
- Cook
- 12m
- Sodium
- 391mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 385mg
- Calcium
- 34mg
- Iron
- 0.63mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 391MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.