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    You are in: Home / Recipes / Grilled Vegetables With Vinaigrette Recipe
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    Grilled Vegetables With Vinaigrette

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on September 28, 2003

      I made marinate as directed, and ended up marinating veggies 2 days. Weather wouldn't permit grilling, as I would have planned. Thus, I drained veggies, placed in single layer in glass casserole, and baked at 425 degrees for 25 minutes until browned on the edges and all marinade liquid was evaporated. These were delicious! I will be making these often during the summer (on the grill), and winter (in the oven). Think I'll add fresh mushrooms next time, too. Kree, thanks for a tasty veggie recipe!

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    • on June 03, 2011

      I love this recipe - I make it all the time and I could eat them alone without anything else. I love the red onion and bell peppers.

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    • on July 07, 2009

      Fabulous! Made the marinade exactly as written but used slightly different veggie combo and everyone loved it. Will be made over and over again....thanks for posting Kree!

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    • on October 29, 2006

      Prepared this in the oven. I liked the fact that the balsamic vinegar wasn't overwhelming. I really enjoyed the subtle flavour of this vinaigrette. It did not overpower the vegetables.Will make again.

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    • on August 01, 2006

      This was wonderful and tasted great! I did not use the yellow squash or green onions, but next time I will. I really love the taste of the vinaigrette, Excellent! Thanks alot Kree....

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    Nutritional Facts for Grilled Vegetables With Vinaigrette

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 329.9
     
    Calories from Fat 252
    76%
    Total Fat 28.0 g
    43%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 144.2 mg
    6%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 3.3 g
    13%
    Sugars 11.2 g
    44%
    Protein 3.2 g
    6%

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