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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Grill
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 1994
% Daily Value**
Total Fat 217g
333%
Saturated Fat 30g
46%
Unsaturated Fat 23g
Cholesterol 0mg
0%
Sodium 1766mg
74%
Total Carbohydrate 19g
6%
Dietary Fiber 4g
17%
Sugars 1g
Protein 4g
Vitamin A  33%Vitamin C  85%
Calcium  17%Iron  29%
Potassium  11%Vitamin E  105%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Grilled Vegetable Plate

Date Added: July 22, 2009

Ingredients:

1 Cup Garlic mince, divide
1 Cup Fresh Parsley minced
1/4 Cup Oregano leaves only
1/4 Cup Tarragon dried, crushed
1/4 Cup Basil fresh chopped
2 Lemons (juice only)
1 Tablespoon Salt (generous)
1 Tablespoon Pepper fresh ground
1 Quart Olive Oil use a good grade
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Directions:

1. Chop parsley, tarragon, basil, and oregano together until very fine.

2. Mix garlic, chopped herbs, lemon juice, salt, black pepper and olive oil.

3. Cut up zucchini, tomatoes, mushrooms, squash, onions (any vegetables).

4. Baste vegetables with marinade and charbroil on barbecue grill.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 33% of your daily recommended intake per serving. This recipe is high in Vitamin C with 85% of your daily recommended intake per serving. This recipe is high in Vitamin E with 105% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Garlic, Olive Oil, Citric Acid allergies.
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