Directions:
- Combine first 9 ingredients in a large bowl.
- Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini and onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill for 2 hours.
- Remove vegetables from marinade, reserving marinade. Grill, uncovered, over medium-high heat (350º to 400º) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1841.2 Kcal (7709 kJ) | ||
| Calories from fat | 1512.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 168.09g | 259% | |
|---|---|---|---|
| Sodium | 1205.22mg | 50% | |
| Potassium | 2128.9mg | 45% | |
| Total Carbs | 77.82g | 26% | |
| Sugars | 43.78g | 175% | |
| Dietary Fiber | 25.64g | 103% | |
| Protein | 9.4g | 19% | |
| Vitamin C | 401.6mg | 669% | |
| Vitamin A | 8.9mg | 296% | |
| Iron | 152.2mg | 845% | |
| Calcium | 184.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 124.45 Kcal (521 kJ) | ||
| Calories from fat | 102.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.36g | 259% | |
|---|---|---|---|
| Sodium | 81.47mg | 50% | |
| Potassium | 143.9mg | 45% | |
| Total Carbs | 5.26g | 26% | |
| Sugars | 2.96g | 175% | |
| Dietary Fiber | 1.73g | 103% | |
| Protein | 0.64g | 19% | |
| Vitamin C | 27.1mg | 669% | |
| Vitamin A | 0.6mg | 296% | |
| Iron | 10.3mg | 845% | |
| Calcium | 12.4mg | 18% | |
* 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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