Well Plated · by Erin Clarke★ 5.0 (3)
Grilled Vegetables
NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 10%
CARBS 21G30% OF CAL
7G FIBER0G ADDED12G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 21G69% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of summer vegetables grilled until smoky and caramelized. Simple and bursting with flavor, it's an easy side for grilled meals.
sideamerican🍪 sheet pan🔥 oven♨️ grilldairy freegluten free
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 portobello mushroom caps (about 8 ounces)
- 1 red onion
- 1 zucchini
- 1 yellow summer squash
- 1 eggplant
- 1 red bell pepper
- 1 bunch thick asparagus (ends trimmed)
- 6 tablespoons olive oil (plus additional as needed)
- 1 ½ tablespoons steak seasoning* (plus additional as needed)
- Basil pesto (optional for serving)
At a glance
PER SERVING · TIME 25M
CAL 14%·PRO 10%
CARBS 21G30% OF CAL
7G FIBER0G ADDED12G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 21G69% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 1268mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 895mg
- Calcium
- 54mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.