Foodie Crush · by Claire Waggoner★ 4.9 (45)
Grilled Vegetables Recipe
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 10%
CARBS 20G55% OF CAL
7G FIBER0G ADDED0G INTRINSIC2G OTHER11G TOTAL SUGAR
FAT 7G45% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled zucchini, eggplant, bell pepper, and asparagus with just olive oil, salt, and pepper. Simple and lets the vegetables' natural flavor shine.
sideamerican🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 portabello mushrooms
- 1 eggplant
- 1 zucchini
- 1 yellow squash
- 1 onion
- 1 bunch thick asparagus
- 1 red bell pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 10%
CARBS 20G55% OF CAL
7G FIBER0G ADDED0G INTRINSIC2G OTHER11G TOTAL SUGAR
FAT 7G45% OF CAL
1G SAT6G 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
- Sodium
- 1328mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 822mg
- Calcium
- 61mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1328MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.