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Nutrition Facts
Serving Size 1 (271g) Recipe makes 3 servings
Calories 58
Calories from Fat 4		(6%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 560mg		16%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 3.6g	14%
	Sugars 6.9g
Protein 2.9g		5%
detailed view... how is this calculated?

Grilled Vegetables

Recipe #377049 | 18 min | 8 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Vicki in CT
Jun 14, 2009

This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish.

SERVES 3 -4 (change servings and units)

Ingredients

2 red bell peppers
1 green bell pepper
2 portabella mushrooms
1-2 vidallia onions
assorted hot peppers
olive oil
cajun seasoning (or other seasoning of your choice-my cajun seasoning has salt, so if your's doesn't add salt)

Directions

1
Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
2
Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.

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Featured Reviews for This Recipe

From: Debbwl

On Aug 3, 2009

Very tasty! These are wonderful rolled in corn tortillas. A very versatile dish that can be made into a side, main dish or a topping on a sandwich. Thanks so much for the post.

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