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Grilled Sunshine Vegetable Basket

RobinBenzle's picture
A riot of yellow vegetables, grilled and tossed with tumeric.
Ingredients
  Yukon gold potatoes 4 Large, cut into chunks
  Yellow zucchini 3 Small, cut into chunks
  Yellow bell peppers 2 Small, cut into chunks
  Yellow onion 1 Large, cut into chunks
  Any vegetable oil 2 Tablespoon (For brushing the vegetable basket)
  Olive oil 1 Tablespoon
  Butter 2 Tablespoon
  Regular salt 1 Teaspoon
  Yellow cherry tomatoes 1 1⁄2 Cup (24 tbs)
  Green bell pepper 1⁄2 Teaspoon
  Tumeric 1 1⁄2 Tablespoon
Directions

MAKING
1. Add the potatoes into a bowl and cover with saran wrap with a tiny venthole.
2. Pop the bowl into the microwave for 8 minutes.
3. Remove from microwave and add with Yellow zucchini, Yellow bell peppers and Yellow onion into a bowl.
4. Brush the vegetable grill with olive oil and grill the vegetables in a vegetable basket on the grill for 25 minutes. Toss the vegetables a couple of times to grill evenly.
5. To a pot on low heat, add the grilled vegetables.
6. Add yellow cherry tomatoes, olive oil, butter, salt, pepper and turmeric and saute for 2-3 minutes.

SERVING
7. Plate and serve as a side dish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 356 Calories from Fat 152

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 5.2 g25.8%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 536.7 mg22.4%

Total Carbohydrates 50 g16.7%

Dietary Fiber 9.4 g37.7%

Sugars 6.8 g

Protein 7 g14.1%

Vitamin A 22.8% Vitamin C 222%

Calcium 5.4% Iron 8%

*Based on a 2000 Calorie diet

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