Grilled Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A medley of grilled zucchini, bell peppers, onion, broccoli, asparagus, and cherry tomatoes tossed with olive oil, garlic, and herbs. Colorful and quick, ideal for summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Small zucchini (cut on a bias into 1” thick rings)
- 2 Bell peppers (yellow, red or orange, cheeks cut off)
- 2 Large red onion (quartered lengthwise into wedges)
- ½ pound Broccolini (trimmed)
- ½ pound Asparagus spears (trimmed)
- Cherry tomatoes on vine
- ¼ cups Olive oil
- 3 cloves Garlic minced
- 2 teaspoons Fresh thyme leaves
- 1 ½ teaspoons Kosher salt
- 1 teaspoon Black pepper
- ½ teaspoon Smoked paprika
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 476mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.