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Ingredientes
- 1/4 c. extra virgin olive oil
- 1/4 c. balsamic vinegar
- 3 x garlic cloves chopped
- 2 tsp chopped rosemary
- 1 tsp chopped basil
- 2 tsp lemon peel Salt to taste Freshly-grnd black pepper to taste
- 2 x Belgian endives halved lengthwise
- 1 x fennel bulb halved lengthwise
- 1 sm zucchini sliced on the diagonal into 2" slices
- 1 sm red onion sliced into six 2"-thk slices
Direcciones
- Puree the marinade ingredients in a blender till smooth. Set aside.
- In a large pot of boiling water, parboil the fennel for 5 min, drain.
- In a glass dish, place all the vegetables in the marinade. Marinate for 15 min.
- Prepare an outdoor grill with an oiled rack set 4 inches form the coals. On a gas grill, place the setting to high. Add in the vegetables to an oiled wire hinged vegetable basket. Grill turning constantly for about 15 to 20 min till vegetables are slightly charred.
- This recipe yields 6 servings.
- Serving size: 1/2 c..
- Comments: A load of garden fresh vegetables is placed in a vegetable basket with a balsamic herbed marinade.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 6 servings | |
| Calories 111 | |
| Calories from Fat 81 | 73% |
| Total Fat 9.17g | 11% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 211mg | 6% |
| Total Carbs 6.74g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.97g | 2% |
| Protein 0.9g | 1% |
