Grilled Vegetables Platter Recipe

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Ingredients:

Serving

1 japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned)
1 small zucchini, cut into 1/4-inch slices, lengthwise
1 cubanelle italian pepper (light green )
1 red onion, sliced into thick rings
8 medium cremini mushrooms
1/2 cup extra-virgin olive oil, for brushing
coarse salt and black pepper
2 tbsp chopped fresh thyme

Directions:

Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	175.5 Kcal (735 kJ)
Calories from fat	177.59 Kcal
		% Daily Value*
Total Fat	19.73g	30%
Sodium	0.51mg	0%
Potassium	6.53mg	0%
Total Carbs	0.28g	0%
Sugars	0.04g	0%
Dietary Fiber	0.13g	1%
Protein	0.06g	0%
Vitamin C	1.4mg	2%
Iron	0.1mg	1%
Calcium	3.5mg	0%

Amount Per 100 g
Calories	815.64 Kcal (3415 kJ)
Calories from fat	825.36 Kcal
		% Daily Value*
Total Fat	91.71g	30%
Sodium	2.35mg	0%
Potassium	30.36mg	0%
Total Carbs	1.31g	0%
Sugars	0.19g	0%
Dietary Fiber	0.61g	1%
Protein	0.27g	0%
Vitamin C	6.3mg	2%
Iron	0.6mg	1%
Calcium	16.1mg	0%

* 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.

Tastes

salty
savory
bitter
sweet

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