Directions:
- Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
- Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.96 Kcal (829 kJ) | ||
| Calories from fat | 126.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.02g | 22% | |
|---|---|---|---|
| Sodium | 16.01mg | 1% | |
| Potassium | 698.48mg | 15% | |
| Total Carbs | 16.19g | 5% | |
| Sugars | 11.26g | 45% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 124.1mg | 207% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 37.9mg | 210% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.32 Kcal (215 kJ) | ||
| Calories from fat | 32.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.63g | 22% | |
|---|---|---|---|
| Sodium | 4.15mg | 1% | |
| Potassium | 181.08mg | 15% | |
| Total Carbs | 4.2g | 5% | |
| Sugars | 2.92g | 45% | |
| Dietary Fiber | 1.04g | 16% | |
| Protein | 0.71g | 5% | |
| Vitamin C | 32.2mg | 207% | |
| Vitamin A | 0.6mg | 74% | |
| Iron | 9.8mg | 210% | |
| Calcium | 10.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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