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    You are in: Home / Recipes / Grilled Vegetables Platter Recipe
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    Grilled Vegetables Platter

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Wendys Kitchen's Note:

    A Rachel Ray recipe

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 Japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned)
    • 1 small zucchini, cut into 1/4-inch slices, lengthwise
    • 1 cubanelle italian pepper (light green)
    • 1 red onion, sliced into thick rings
    • 8 medium cremini mushrooms
    • 1/2 cup extra-virgin olive oil, for brushing
    • coarse salt and black pepper
    • 2 tablespoons chopped fresh thyme

    Directions:

    1. 1
      Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

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    Nutritional Facts for Grilled Vegetables Platter

    Serving Size: 1 (176 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 198.3
     
    Calories from Fat 164
    82%
    Total Fat 18.2 g
    28%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.0 mg
    0%
    Sodium 6.1 mg
    0%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 3.8 g
    15%
    Sugars 3.8 g
    15%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    italian peppers

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