Veggies on the Grill
Veggies on the Grill is a side dish that serves 6. For 55 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 197 calories, 4g of protein, and 13g of fat. 120 people found this recipe to be delicious and satisfying. A mixture of carrots, vegetable oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is excellent. If you like this recipe, take a look at these similar recipes: Veggies from the Grill, How to Grill Chicken on Stove-Top (Easy Grill Pan Method), and Grill Bread.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
3 medium carrots, halved lengthwise
1/8 teaspoon cayenne pepper
1-1/2 teaspoons garlic powder
1/4 teaspoon pepper
3 large potatoes, quartered lengthwise
1/2 teaspoon salt
1/3 cup vegetable oil
3 medium zucchini, quartered lengthwise
Equipment:
bowl
grill
Cooking instruction summary:
Directions In a small bowl, combine oil, garlic powder, salt, pepper and cayenne. Brush over vegetables. Grill carrots and potatoes, covered, over medium heat for 10 minutes. Baste. Add zucchini. Cover and grill 10-15 minutes longer, basting and turning every 5 minutes or until vegetables are tender. Yield: 6 servings. Originally published as Veggies on the Grill in Quick CookingJuly/August 1998, p56 Nutritional Facts 1 serving (1 cup) equals 282 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 222 mg sodium, 40 g carbohydrate, 5 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a small bowl, combine oil, garlic powder, salt, pepper and cayenne.
2. Brush over vegetables. Grill carrots and potatoes, covered, over medium heat for 10 minutes. Baste.
3. Add zucchini. Cover and grill 10-15 minutes longer, basting and turning every 5 minutes or until vegetables are tender.
Nutrition Information:
covered percent of daily need
