Directions:
- In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 676.25 Kcal (2831 kJ) | ||
| Calories from fat | 252.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.03g | 43% | |
|---|---|---|---|
| Sodium | 101.72mg | 4% | |
| Potassium | 4628.19mg | 98% | |
| Total Carbs | 90.83g | 30% | |
| Sugars | 50.88g | 204% | |
| Dietary Fiber | 47.26g | 189% | |
| Protein | 19.76g | 40% | |
| Vitamin C | 102.5mg | 171% | |
| Iron | 10.1mg | 56% | |
| Calcium | 417.3mg | 42% | |
| Amount Per 100 g | |||
| Calories | 34.45 Kcal (144 kJ) | ||
| Calories from fat | 12.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.43g | 43% | |
|---|---|---|---|
| Sodium | 5.18mg | 4% | |
| Potassium | 235.77mg | 98% | |
| Total Carbs | 4.63g | 30% | |
| Sugars | 2.59g | 204% | |
| Dietary Fiber | 2.41g | 189% | |
| Protein | 1.01g | 40% | |
| Vitamin C | 5.2mg | 171% | |
| Iron | 0.5mg | 56% | |
| Calcium | 21.3mg | 42% | |
* 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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