roasted veggies
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 113.2
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 147.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.8 g
- Protein: 4.1 g
View full nutritional breakdown of roasted veggies calories by ingredient
Number of Servings: 2
Ingredients
-
Peppers, sweet, red, raw, sliced, .5 cup
Green Peppers (bell peppers), 0.5 cup, chopped
Onions, raw, .5 cup, chopped
*Summer Squash, .5 cup, sliced
Zucchini, .5 cup, sliced
Red Potato, I used a small one and it smaller than the other veggies
*Extra Light Olive Oil, .5 tbsp
Asparagus, fresh, 10 spear, medium (5-1/4" to 7" long)
Kirkland Roasted Garlic and Sea Salt, 0.25 tsp
basil leaf
Directions
mix all veggies, lay flat on reynolds wrap
drizzle with olive oil and grind sea salt over them
use your hands to mix them up, lay a fresh basil leaf over them and then make grilling pouches with the reynolds wrap
make sure the pouches are completely sealed and them place in coals of grill or on grilling rack
we used this as our actual main part of dinner with a small piece of grilled chicken
depending on your grill the time could vary
Number of Servings: 2
Recipe submitted by SparkPeople user FROGGY1013.
drizzle with olive oil and grind sea salt over them
use your hands to mix them up, lay a fresh basil leaf over them and then make grilling pouches with the reynolds wrap
make sure the pouches are completely sealed and them place in coals of grill or on grilling rack
we used this as our actual main part of dinner with a small piece of grilled chicken
depending on your grill the time could vary
Number of Servings: 2
Recipe submitted by SparkPeople user FROGGY1013.
