Directions:
- Combine first 7 ingredients in large plastic zip lock bag.
- Set aside. Cut carrots and remaining vegetables into large pieces.
- Add vegetables to vinegar mixture; seal bag and rotate to coat.
- Let stand 30 minutes, tossing occasionally.
- Drain vegetables, reserving marinade mixture.
- Salt and pepper vegetables to taste then arrange vegetables in grill basket.
- Cook, covered with grill lid, 15-20 minutes.
- Return cooked vegetables to reserved vinegar mixture, tossing gently.
- Eat immediately or refrigerate overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.11 Kcal (528 kJ) | ||
| Calories from fat | 42.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Sodium | 133.79mg | 6% | |
| Potassium | 447mg | 10% | |
| Total Carbs | 19.18g | 6% | |
| Sugars | 10.04g | 40% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 90.6mg | 151% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.6mg | 4% | |
| Calcium | 45.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72.17 Kcal (302 kJ) | ||
| Calories from fat | 24.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 7% | |
|---|---|---|---|
| Sodium | 76.56mg | 6% | |
| Potassium | 255.79mg | 10% | |
| Total Carbs | 10.98g | 6% | |
| Sugars | 5.74g | 40% | |
| Dietary Fiber | 2g | 14% | |
| Protein | 1.35g | 5% | |
| Vitamin C | 51.9mg | 151% | |
| Vitamin A | 0.2mg | 13% | |
| Iron | 0.4mg | 4% | |
| Calcium | 25.9mg | 5% | |
* 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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