The Recipe Critic · by Alyssa Rivers
Grilled Vegetables
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 9%
CARBS 19G46% OF CAL
4G FIBER0G ADDED8G INTRINSIC7G OTHER8G TOTAL SUGAR
FAT 10G53% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful medley of grilled vegetables—zucchini, mushrooms, peppers, and more—dressed in a savory garlic marinade. A vibrant, tender side that complements any main.
sideamerican🔥 oven♨️ grilldairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 sliced medium zucchini
- 8 ounces mushrooms
- 1 bunch asparagus (cut in half)
- 2 sliced medium yellow squash
- 2 corn on the cob (cut into thirds)
- 1 red onion (sliced 1/2 inch thick)
- 1 red bell pepper (cut into large pieces)
- 1 green bell pepper (cut into large pieces)
- ¼ cup olive oil
- 3 sliced garlic cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- 4-5 tablespoons lemon juice (about half a large lemon)
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 9%
CARBS 19G46% OF CAL
4G FIBER0G ADDED8G INTRINSIC7G OTHER8G TOTAL SUGAR
FAT 10G53% OF CAL
1G SAT8G 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
- 20m
- Sodium
- 106mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 616mg
- Calcium
- 41mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.