Cal Mart Recipes
https://www.calmartnv.com/Recipes/Detail/6463/
Grilled Zucchini with Roasted Peppers and Potatoes
Yield: Serves 6
Ingredients
| 12 | mini redskin potatoes | ||
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| Extra virgin olive oil | |||
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| Salt to taste | |||
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| Pepper to taste | |||
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| 3 | zucchini, sliced in half lengthwise | ||
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| 2 | red bell peppers, seeded and halved | ||
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| 1/4 | cup | extra virgin olive oil | |
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| Salt | |||
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| Freshly ground black pepper | |||
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| 1/4 | cup | chopped fresh basil leaves | |
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Nutrition Facts
Yield: Serves 6
Approximate Nutrient Content per serving:
| Calories: | 247.6 | |
| Calories From Fat: | 126 | |
| Total Fat: | 14.4g | |
| Saturated Fat: | 2.1g | |
| Cholesterol: | 0.0mg | |
| Sodium: | 107.9mg | |
| Total Carbohydrates: | 28.5g | |
| Dietary Fiber: | 4.6g | |
| Sugars: | 1.6g | |
| Protein: | 3.8g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Toss potatoes in a small amount of olive oil in a shallow roasting pan. Salt and pepper and roast at 350 degrees F. for 25 to 30 minutes.
Grill the zucchini cut side down about 4 to 5 minutes. Place red bell peppers directly over gas burner for 3 to 4 minutes, turn until all sides are charred.
Cut into 1- to 2- inch size pieces. Drizzle and toss all the vegetables with 1/4 cup of olive oil and sprinkle with salt, pepper and basil.
Arrange the vegetables on a platter.
*The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
Cal Mart Recipes
https://www.calmartnv.com/Recipes/Detail/6463/
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