RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6666
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| Recipe Name: |
Grilled Baby Vegetables - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
8.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon worcestershire sauce
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Directions:
Preheat a grill pan, indoor or outdoor grill to medium high-high heat. Place the vegetables in a large plastic food storage bag.
Mix lemon juice, mustard, seasoning, worcestershire, and garlic in a small bowl. Stream in the extra-virgin olive oil and beat dressing with a fork. Pour dressing into the food storage bag and seal bag.
Coat the vegetables evenly with dressing then grill vegetables a couple of minutes on each side until marked and tender. Arrange on a small platter. |
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| Nutrition per Serving: |
| Calories: |
303 |
Total Carbs: |
17.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
20.2 |
Protein: |
1.26 |
| Fiber: |
3.33 |
Sodium: |
289.80 |
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