Kristine's Kitchen · by Kristine Rosenblatt
Grilled Vegetables
NUTRITION · PER SERVING22M COOK
CAL 10%·PRO 8%
CARBS 17G34% OF CAL
4G FIBER0G ADDED8G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 14G64% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mixed grilled vegetables including zucchini, asparagus, and peppers tossed with olive oil. Simple, fresh, and perfect for summer meals.
sideamerican🍪 sheet pan♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces cremini mushrooms (stems removed)
- 1 medium zucchini (sliced lengthwise into ¼-inch thick slices)
- 1 medium yellow squash (sliced lengthwise into ¼-inch thick slices)
- ½ pound fresh asparagus (tough ends trimmed)
- 1 red bell pepper (stemmed, seeded and quartered)
- 1 small red onion (peeled and sliced into ½-inch thick slices)
- 2 small or medium carrots (halved lengthwise if on the larger side)
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 22M
CAL 10%·PRO 8%
CARBS 17G34% OF CAL
4G FIBER0G ADDED8G INTRINSIC4G OTHER8G TOTAL SUGAR
FAT 14G64% OF CAL
2G SAT12G 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
- 10m
- Cook
- 12m
- Sodium
- 270mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 744mg
- Calcium
- 57mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.