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Fall Vegetables on the Grill
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Grill
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 390
% Daily Value**
Total Fat 22g
Saturated Fat 13g
Unsaturated Fat 1g
Cholesterol 31mg
Sodium 135mg
Total Carbohydrate 46g
Dietary Fiber 6g
Sugars 4g
Protein 5g
Vitamin A  200%Vitamin C  45%
Calcium  8%Iron  13%
Potassium  33%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fall Vegetables on the Grill

Recipe Tags: Vegetable Recipes

Date Added: December 15, 2020


2 Russet Potatoes (about 2 lbs.)
2 Sweet Potatoes or yams
1 Acorn Squash ;
1/4 Cup Butter melted
3 Tablespoons Vegetable Oil 45 Ml
1 Tablespoon Thyme Leaves oregano or marjoram
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1. Preheat grill and prepare for indirect grilling.

2. Peel potatoes, sweet potatoes and squash. Cut into 1 inch thick slices.

3. Discard seeds and fibers from squash. Toss vegetables with oil, salt and pepper.

4. In a small bowl combine butter and thyme. Place vegetables on grill away from direct heat.

5. Close lid and cook for about 15 minutes. Turn and continue cooking for 15 more minutes.

6. Turn again and brush with butter and thyme mixture.

7. Coat all sides and continue cooking until vegetables are tender.

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Dietary Notes:
This recipe is very low-sodium with 135mg per serving

This recipe is high in Vitamin A with 200% of your daily recommended intake per serving. This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Potato allergies.
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