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Nutrition Facts
Serving Size 266 g
(Approx. 8 Servings)
Amount Per Serving
Calories 180 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 140 mg 6%
Total Carbohydrate 15 g 5%
Dietary Fiber 5 g 20%
Sugars 8 g
Protein 4 g
Vitamin A 40% • Iron 6%
Vitamin C 150% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Twist Grilled Vegetables

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Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 purple eggplant, cut into 1-inch slices
3 portobello mushrooms
1 red bell pepper, halved, with stems and seeds removed
1 red onion, peeled and cut into 1-inch slices
1 zucchini, cut in half lengthwise
2 Tbsp extra virgin olive oil
1/2 cup(s) Ceasar dressing
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Instructions

1
Slice vegetables as indicated and place in an extralarge plastic zipper bag.
2
Combine olive oil and dressing in a bowl. Add marinade to the bag of vegetables, seal bag, and toss to coat vegetables evenly. Refrigerate for 30 minutes.
3
Heat charcoal or gas grill to medium-low heat (350°F).
4
Rub vegetable grill rack or basket with a light coat of olive oil to prevent vegetables from sticking.
5
Place vegetables on rack and grill 4 to 5 minutes on each side.
6
Remove from grill and place vegetables on a plate.

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