Grilled Vegetables with Cumin, Cilantro, and Salsa Verde Recipe

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Grilled Vegetables with Cumin, Cilantro, and Salsa Verde
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Ingredients:

Directions:

  1. Puree first 4 ingredients in processor. Place vegetables in large bowl. Add salsa mixture; toss to coat. Chill 2 hours.
  2. Prepare barbecue (medium-high heat). Remove vegetables from bowl, reserving salsa verde in bottom of bowl. Transfer salsa verde to serving bowl. Grill vegetables until cooked through and nicely charred, turning occasionally, about 20 minutes for potatoes and onions, 14 minutes for peppers, 8 minutes for mushrooms, 6 minutes for zucchini and 5 minutes for asparagus. Arrange grilled vegetables on platter. Sprinkle with 1/4 cup chopped cilantro. Serve, passing salsa verde separately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 103.38 Kcal (433 kJ)
Calories from fat 67.64 Kcal
% Daily Value*
Total Fat 7.52g 12%
Sodium 5.79mg 0%
Potassium 225.21mg 5%
Total Carbs 7.85g 3%
Sugars 4.28g 17%
Dietary Fiber 2.23g 9%
Protein 1.3g 3%
Vitamin C 66.1mg 110%
Vitamin A 1.5mg 49%
Iron 26.2mg 146%
Calcium 25.4mg 3%
Amount Per 100 g
Calories 66.09 Kcal (277 kJ)
Calories from fat 43.24 Kcal
% Daily Value*
Total Fat 4.8g 12%
Sodium 3.7mg 0%
Potassium 143.96mg 5%
Total Carbs 5.02g 3%
Sugars 2.73g 17%
Dietary Fiber 1.42g 9%
Protein 0.83g 3%
Vitamin C 42.3mg 110%
Vitamin A 0.9mg 49%
Iron 16.8mg 146%
Calcium 16.3mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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