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    You are in: Home / Recipes / Grilled Vegetable Platter Number 2 Recipe
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    Grilled Vegetable Platter Number 2

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Wendys Kitchen's Note:

    a Giada Di Laurentiis recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.
    2. 2
      Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions.
    3. 3
      Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
    4. 4
      Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

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    Nutritional Facts for Grilled Vegetable Platter Number 2

    Serving Size: 1 (617 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 224.1
     
    Calories from Fat 93
    41%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 33.0 mg
    1%
    Total Carbohydrate 30.9 g
    10%
    Dietary Fiber 13.5 g
    54%
    Sugars 16.4 g
    65%
    Protein 7.3 g
    14%

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