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Rating: 5/5 (1 vote cast)

Meal Type: Dinner

Total Time: 0 min.

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

34%

Saturated Fat 13g

20%

Unsaturated Fat 1g

Cholesterol 31mg

10%

Sodium 135mg

Total Carbohydrate 46g

15%

Dietary Fiber 6g

23%

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

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Vegetable Recipes

Date Added: December 15, 2020

Ingredients:

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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Directions:

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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