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Grilled Marinated Vegetables

Healthycooking's picture
  Small red potatoes 1 1⁄2 Pound, halved
  Sliced yellow squash 2 Cup (32 tbs)
  Sliced zucchini 2 Cup (32 tbs)
  Green onions 12 , trimmed
  Red bell peppers 2 Large, cut into 1/2 inch wide strips
  Rice vinegar 2⁄3 Cup (10.67 tbs)
  Fresh lemon juice 2 Tablespoon
  Dijon mustard 2 Tablespoon
  Dark sesame oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic 4 Clove (20 gm), minced
  Vegetable cooking spray 1

Place potatoes in a medium saucepan; cover with water, and bring to a boil.
Reduce heat, and simmer 10 minutes or until tender; drain.
Combine potatoes and next 11 ingredients in a large heavy-duty, zip-top plastic bag.
Seal bag, and marinate 30 minutes, turning bag occasionally.
Remove vegetables from bag; reserve marinade.
Place vegetables in a wire grilling basket coated with cooking spray.
Place grill rack on grill over medium-hot coals (350° to 400°).
Place grilling basket on rack; grill 7 1/2 minutes on each side or until tender.
Place reserved marinade in a small saucepan; cook over medium heat 3 minutes, and pour over vegetables.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 965 Calories from Fat 191

% Daily Value*

Total Fat 21 g31.9%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 541.7 mg22.6%

Total Carbohydrates 179 g59.5%

Dietary Fiber 29 g115.8%

Sugars 28.3 g

Protein 29 g57.1%

Vitamin A 297.4% Vitamin C 1036.3%

Calcium 32.3% Iron 59.5%

*Based on a 2000 Calorie diet

Grilled Marinated Vegetables Recipe