Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Grilled Vegetables
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 9%
CARBS 23G42% OF CAL
7G FIBER3G OTHER13G TOTAL SUGAR
FAT 13G54% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful grilled zucchini, eggplant, mushrooms, peppers, onions, and tomatoes marinated in a balsamic vinaigrette. Juicy, smoky, and versatile.
sideamerican♨️ grilldairy freegluten free
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 large zucchini (chopped)
- 1 eggplant (sliced)
- 8 ounces crimini mushrooms (sliced)
- 1 bell pepper (chopped)
- 1 large red onion (sliced)
- 2 beef tomatoes
- A dozen cherry tomatoes on skewers
- ⅓ cup balsamic vinegar (80g)
- ¼ cup olive oil (60g)
- 5 cloves garlic (finely diced)
- Juice of one lime
- ½ teaspoon sea salt (3g)
- ½ teaspoon freshly ground black pepper (1g)
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 9%
CARBS 23G42% OF CAL
7G FIBER3G OTHER13G TOTAL SUGAR
FAT 13G54% OF CAL
2G SAT11G 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
- 30m
- Cook
- 15m
- Sodium
- 30mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 49mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 30MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.