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Hickory-Grilled Vegetable Plate

3 3 3 4 4 3
Recipe by
MyRecipes MyRecipes

Ingredients

  • 12 cup chips (hickory wood)
  • 1 cup balsamic vinegar
  • 4 portobello mushroom (caps)
  • 16 ozs yellow squash (halved lengthwise and cut into 2 inch pieces)
  • 16 ozs zucchini (halved lengthwise and cut into 2 inch pieces)
  • 1 lb eggplant (cut crosswise into 8 slices)
  • 4 plum tomatoes (halved lengthwise)
  • 1 vidalia (sweet onion cut into 4 wedges)
  • 1 12 tbsps olive oil
  • 12 tsp salt
  • 14 tsp black pepper
  • cooking spray
  • 2 cups arugula (trimmed, 4 ounces)
  • 14 cup fresh basil (chopped)
  • 14 cup fresh oregano (chopped)
  • 14 cup fresh cilantro (chopped)
  • 2 tbsps chopped fresh thyme
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 350 Calories from Fat 130
% Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 450mg 19%
Potassium 1820mg 52%
Total Carbohydrate 48g 16%
Dietary Fiber 10g 40%
Sugars 23g
Protein 8g
Vitamin A 25%
Vitamin C 100%
Calcium 15%
Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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