RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1683
| View Recipe |
|
|
| Recipe Name: |
Grilled Spicy Vegetables and Potatoes |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.58
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.33 Cup oil, olive
1 Teaspoon pepper, cayenne
|
Directions:
Mix spices together and set aside.
Slice red potatoes, zucchini, yellow squash, and eggplant about 1/4-inch thick. Brush cut edges lightly with olive oil and sprinkle with spices. Lightly salt the potatoes.
Heat barbecue. Place vegetables on the grill when it stops flaming. Turn once during cooking: squash cooks quickly, about 5 minutes; eggplant takes 1 to 2 minutes longer; potatoes take about 10 minutes. The cooking times are a little shorter if the veggies are directly over the coals instead of around the edges. |
|
|
|
| Nutrition per Serving: |
| Calories: |
333 |
Total Carbs: |
61.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
3.9 |
Protein: |
15.33 |
| Fiber: |
3.39 |
Sodium: |
18.07 |
|
|
|
