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Grilled Vegetables

Barbecue.Master's picture
  Fresh vegetables 2 Pound, prepared as per directions (Of Your Choice)
  Olive oil/Salad oil / melted butter / margarine / basting sauce used on an accompanying entree 1⁄2 Cup (8 tbs)
  Chopped fresh thyme/Fresh rosemary/ oregano / tarragon / 2 teaspoons dry herbs 2 Tablespoon (May Be Added To Oil / Melted Butter / Margarine)

If using small vegetables or pieces, thread on thin metal or bamboo skewers ahead of time, making sure vegetables lie flat.
To grill, coat prepared vegetables with plain or seasoned oil or butter or basting sauce.
Place vegetables on a lightly greased grill 4 to 6 inches above a lightly dispersed bed of medium coals.
Cook, turning frequently, until vegetables are streaked with brown and tender when pierced (check grilling times under specific vegetable).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1591 Calories from Fat 959

% Daily Value*

Total Fat 109 g166.9%

Saturated Fat 15.1 g75.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 207 mg8.6%

Total Carbohydrates 129 g42.9%

Dietary Fiber 24.4 g97.6%

Sugars 40.4 g

Protein 22 g43.8%

Vitamin A 281.1% Vitamin C 130.6%

Calcium 32.5% Iron 32.4%

*Based on a 2000 Calorie diet

Grilled Vegetables Recipe