Directions:
- Combine first 8 ingredients in a large bowl.
- Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini in half crosswise; cut each piece in half lengthwise. Cut onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill 2 hours.
- Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.31 Kcal (1282 kJ) | ||
| Calories from fat | 252.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 394.59mg | 16% | |
| Potassium | 352.41mg | 7% | |
| Total Carbs | 12.84g | 4% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 66.9mg | 112% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.3mg | 141% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 124.04 Kcal (519 kJ) | ||
| Calories from fat | 102.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 43% | |
|---|---|---|---|
| Sodium | 159.8mg | 16% | |
| Potassium | 142.71mg | 7% | |
| Total Carbs | 5.2g | 4% | |
| Sugars | 2.95g | 29% | |
| Dietary Fiber | 1.7g | 17% | |
| Protein | 0.63g | 3% | |
| Vitamin C | 27.1mg | 112% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 10.2mg | 141% | |
| Calcium | 11.4mg | 3% | |
* 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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