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Add a photoRaciónes: 4
Ingredientes
- 1 x zucchini
- 1 x pepper
- 1 bn asparagus
- 1 c. spinach
- 1 tsp crushed garlic
- 1/2 c. balsamic vinegar
- 3 tsp extra virgin olive oil
- 1 pch salt
- 1 pch pepper
- 1/2 x lemon, juiced
- 1/2 x lime, juiced
Direcciones
- Part 1:Cut zucchini into thin strips, red pepper into thin long spears, and remove lower portion of stems from asparagus.
- Marinate vegetables in remaining ingredients (except for spinach) for approximately 10 min.
- Pre-heat BBQ to medium high.
- Start by grilling Peppers, asparagus, zucchini, in which order.
- Grill till soft.
- Cold to a temperature which can be worked with by hand.
- Part 2:Place a large piece of plastic wrap on a flat surface.
- First lay a bed of zucchini approximately a foot wide, pcs side by side, overlapping slightly by the edges, with the pcs perpendicular to you.
- Next lay down spinach, red pepper, and finally asparagus on top of the zucchini in the center of the zucchini bed, from side to side.
- Start to roll the zucchini bed by grabbing the ends of the plastic wrap tightly, and roll the veggies away from you.
- Keep the plastic tight throughout, but do not allow it to become part of the inside of the roll.
- Once the veggies are rolled up, tighten the ends of plastic wrap by twisting.
- Wrap in aluminum foil.
- Bake on medium heat for 6-10 min.
- This process forms a vegetable version of a jelly roll in terms of shape. It is tricky so take your time and be prepared to try it a couple of times before you become proficient at it. By the way, the plastic wrap won't heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 74 | |
| Calories from Fat 31 | 42% |
| Total Fat 3.53g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 239mg | 7% |
| Total Carbs 9.19g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 6.15g | 4% |
| Protein 1.4g | 2% |
