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Grilled Summer Vegetables
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Servings:
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about
scaling
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Cook Time: |
21 to 24 min |
Prep Time: |
30 minutes |
Cook Method: |
grilled |
Cook Temp: |
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1. While the grill is heating, whisk together the olive oil, mustard, soy sauce, lemon juice, and black pepper until emulsified.
2. Brush the vegetables with the mustard sauce. Grill for 7 to 8 minutes, and then flip vegetables over, basting with additional sauce. Grill another 7 to 8 minutes, or until desired level of doneness is attained.
3. The summer squash and zucchini will grill more quickly than the eggplant, onions, and pepper.
4. Remove to a platter and serve.
Source: Courtesy of Hannaford Fresh Magazine, July/August 2006
Nutrition Facts |
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Serving Size
(493g
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Servings Per Container
2
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| Amount Per Serving |
| Calories 290 |
Calories from Fat 170 |
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% Daily Value * |
| Total Fat 19g |
29% |
| Saturated Fat 2.5g |
13% |
| Trans Fat 0g |
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| Cholesterol 0mg |
0% |
| Sodium 540mg |
23% |
| Total Carbohydrate 27g |
9% |
| Dietary Fiber 9g |
36% |
| Sugars 11g |
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| Protein 5g |
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| Vitamin A 25% |
Vitamin C 140% |
| Calcium 6% |
Iron 10% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
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| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
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8 tsp |
Extra virgin olive oil |
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1 1/2 tsp |
Hannaford Inspirations Irish Stout Mustard |
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2 Tbs |
Low sodium soy sauce |
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2 Tbs |
Fresh lemon juice |
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2 Tbs |
Black pepper, ground |
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1/2 ea |
Summer squash, sliced lengthwise |
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1/2 ea |
Zucchini, sliced 1/3" thick, lengthwise |
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1/2 ea |
Eggplant, sliced 1/3" thick lengthwise |
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1 ea |
Bermuda onion, sliced 1/2 inch thick |
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1/2 ea |
Red bell pepper, quartered |
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