Cooked & Loved · by Irena Macri★ 5.0 (3)
Grilled Vegetables
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 3%
CARBS 15G30% OF CAL
4G FIBER4G ADDED6G INTRINSIC1G OTHER10G TOTAL SUGAR
FAT 15G72% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Charred grilled vegetables—peppers, eggplant, and zucchini—drizzled with a zippy lemon, garlic, and parsley sauce. Smoky and bright, perfect alongside grilled protein.
sidemediterranean🔥 oven♨️ grilldairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large red bell pepper (sliced into large strips)
- 1 large eggplant (sliced into thick disks)
- 2 medium zucchini (sliced diagonally)
- 1 teaspoon salt
- 1-2 tablespoons olive oil
- Handful of fresh parsley (chopped finely)
- Zest of ½ lemon (about 1 teaspoon)
- Juice of ½ lemon (about 1.5 tablespoons)
- 3 cloves garlic (grated or minced)
- 3 tablespoons olive oil
- ⅓ teaspoon salt
- 1 tablespoon honey
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 3%
CARBS 15G30% OF CAL
4G FIBER4G ADDED6G INTRINSIC1G OTHER10G TOTAL SUGAR
FAT 15G72% OF CAL
2G SAT13G 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
- 20m
- Cook
- 10m
- Sodium
- 777mg
- Total sugar
- 10g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 25mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 777MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.