Grilled Summer Vegetables With Shallot-Herb Vinaigrette Recipe
Recipe By EatingWell
Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day.
Ingredients For Grilled Summer Vegetables With Shallot-Herb Vinaigrette Recipe
8 Small firm ripe tomatoes or 4 medium
2 inch 4 whole baby eggplant or 1 medium cut into chunks
8 Baby summer squash or 2 medium halved
16 Mini sweet peppers, mixed colors
1 bunch Scallions, trimmed
5 tablespoon Extra Virgin Olive Oil, Divided
0.75 teaspoon Salt, Divided
0.5 teaspoon Ground pepper
2 tablespoon Sherry vinegar
1 tablespoon Shallot, Minced
Nutrition value
118
calories per serving
9 g Fat2 g Protein7 g Carbs4 g FiberOther
Current Totals
9 g Fat
2 g Protein
7 g Carbs
4 g Fiber
MacroNutrients
Carbs
7 g
Protein
2 g
Fiber
4 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
40 mg
Iron
1 mg
Vitamin A
1376 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
53 mcg
Vitamin B12
0 mcg
Vitamin C
53 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
28 mg
Manganese
0 mg
Phosphorus
42 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment