Fit Foodie Finds · by Lee Funke★ 5.0 (3)
Grilled Vegetables Recipe
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 9%
CARBS 24G38% OF CAL
7G FIBER0G ADDED13G INTRINSIC4G OTHER13G TOTAL SUGAR
FAT 17G62% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of grilled summer vegetables finished with bright herbs and vinaigrette. Smoky and tender, they're a perfect BBQ side.
sideamerican🍪 sheet pan🔥 oven♨️ grilldairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 red peppers (seeded and quartered)
- 4 large carrots (peeled and halved lengthwise)
- 2 yellow squash (sliced lengthwise)
- 1 head of broccoli (cut into large chunks)
- 1 large eggplant (sliced into rounds (~¾ inch thick))
- ½ large cabbage (sliced into half moons)
- 1 large red onion (quartered)
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- ⅓ cup olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh chives
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 9%
CARBS 24G38% OF CAL
7G FIBER0G ADDED13G INTRINSIC4G OTHER13G TOTAL SUGAR
FAT 17G62% OF CAL
2G SAT15G 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
- 771mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 845mg
- Calcium
- 87mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.