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    You are in: Home / Low-cholesterol / Grilled Vegetables Recipe
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    Grilled Vegetables

    Grilled Vegetables. Photo by Vicki in CT

    1/2 Photos of Grilled Vegetables

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    Total Time:

    Prep Time:

    Cook Time:

    18 mins

    8 mins

    10 mins

    Vicki in CT's Note:

    This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Slice all vegetables. Place in large bowl. Drizzle with olive oil, I use probably about 1 tablespoon. Sprinkle with seasonings. Toss to coat all vegetables.
    2. 2
      Grill using an outdoor grill pan or mesh screen base that has been sprayed with Pam (my pan has large holes for the flames to do their job). Stir occasionally until veggies are cooked to your liking.

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    Ratings & Reviews:

    • on August 03, 2009

      55

      Very tasty! These are wonderful rolled in corn tortillas. A very versatile dish that can be made into a side, main dish or a topping on a sandwich. Thanks so much for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Grilled Vegetables

    Serving Size: 1 (203 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 58.5
     
    Calories from Fat 4
    92%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 7.2 mg
    0%
    Total Carbohydrate 13.1 g
    4%
    Dietary Fiber 3.6 g
    14%
    Sugars 6.8 g
    27%
    Protein 2.8 g
    5%

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