Ingredients:
- 4 unpeeled potatoes, cut into wedges
- 2 yellow summer squash, cut into 2-inch chunks or rounds
- 1 to 2 large tomatoes, cored and diced-optional (add for the final 5-10 minutes of cooking time so they don'tsp turn to mush )
Directions:
- COmbine all of the vegetable chunks in a large bowl.
- Add the olive oil, rosemary, sea salt, thyme or parsley and toss to combine.
- Arrange everything in a large wire grilling basket and grilll over medium heat for 30 to 50 minutes. Check the potatoes. If they are done, everything else is done too.
- If you don't have wire gilling basket, preheat the oven to 350F, sear the potatoes, peppers, onions and squash on the hot grill, for about 3 minutes per side, then toss together long with the oil and spices in a 9x13-inch baking pan. Cover with aluminum foil and cook at 350F for 30 minutes. Once done, turn the oven down to low heat and the veggies will stay nice and warm until they are served ( up to 2 hours).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.45 Kcal (462 kJ) | ||
| Calories from fat | 87.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.69g | 15% | |
|---|---|---|---|
| Sodium | 788.73mg | 33% | |
| Potassium | 195.89mg | 4% | |
| Total Carbs | 5.71g | 2% | |
| Sugars | 2.62g | 10% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 10.7mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 116.87 Kcal (489 kJ) | ||
| Calories from fat | 92.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.25g | 15% | |
|---|---|---|---|
| Sodium | 834.56mg | 33% | |
| Potassium | 207.27mg | 4% | |
| Total Carbs | 6.04g | 2% | |
| Sugars | 2.77g | 10% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1g | 2% | |
| Vitamin C | 11.3mg | 18% | |
| Iron | 0.2mg | 1% | |
| Calcium | 19.8mg | 2% | |
* 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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