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Add a photoRaciónes: 6
Ingredientes
- 1 x red bell pepper
- 1 x yellow bell pepper
- 8 x thick asparagus spears
- 1 x yellow squash
- 1 x zucchini
- 2 x portobello mushrooms
- 2 Tbsp. balsamic vinegar
- 1/2 c. fat-free chicken broth
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp soy sauce
- 1/4 tsp freshly-grnd black pepper
- 1/4 tsp crushed dry thyme
- 2 x branches rosemary
- 2 x garlic cloves halved
- 6 slc French bread sliced 1/2" thick
Direcciones
- To prepare vegetables, core and seed peppers. Cut into 1 1/2- to 2-inch squares. Snap tough ends off asparagus and cut each spear in half. Slice squash and zucchini in half lengthwise. Then cut each length in 4 pcs to get 8 pcs from each squash. Trim and throw away stem ends of mushrooms. Slice mushrooms 1 inch thick.
- In a large bowl, stir together vinegar, chicken broth, extra virgin olive oil, soy sauce, pepper and thyme. Add in vegetables and stir to coat. Set aside while heating grill.
- Heat grill to high. Soak rosemary branches in cool water for 10 min, then add in to coals. Drain vegetables, reserving vinaigrette. Carefully place vegetables on grid over warm coals. Grill vegetables till tender and nicely browned, about 2 min on each side.
- Remove vegetables as they are done and arrange on a platter. Spoon on reserved vinaigrette. As soon as there's space on the grill, rub garlic on bread. Add in bread to grill and toast till brown, about 30 seconds to 1 minute.
- This recipe yields 6 servings.
- Comments: You can find grill grids for vegetable cooking in many hardware and cookware stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 53 | 21% |
| Total Fat 5.93g | 7% |
| Saturated Fat 0.99g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 505mg | 21% |
| Potassium 461mg | 13% |
| Total Carbs 42.37g | 11% |
| Dietary Fiber 3.3g | 11% |
| Sugars 5.06g | 3% |
| Protein 9.7g | 16% |
