Grilled Vegetables
Cooking out tonight? Try cooking vegetables coated in oil and garlic on the grill for a delicious side dish. If you don't have a grill, you can make these vegetables in the oven.
- Yield
- 6 servings
- Serving size
- 1/6 of recipe (254g)
- Rating
- 3.30 of 5 (67 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 2 tablespoons vegetable oil
- 2 garlic cloves (finely chopped)
- 3 sweet potatoes (cut into 1-inch slices)
- 3 corn cobs (cut into 2-inch sections)
- 1 eggplant (cut into 1/2-inch slices)
- 12 green onions (trimmed)
Directions
- Wash hands with soap and water.
- Mix oil and garlic in a large bowl.
- Add vegetables and toss.
- Place vegetable on broiler pan or grill.
- Cook 10 minutes, turning twice until vegetables are tender.
- Place vegetables on platter.
- Serve.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 147.98 |
| Total Fat | 5.55 g |
| Saturated Fat | 0.85 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 23.65 g |
| Dietary Fiber | 3.95 g |
| Total Sugars | 7.79 g |
| Added Sugars included | 0 g |
| Protein | 3.5 g |
| Calcium | 45 mg |
| Potassium | 502 mg |
| Sodium | 31.63 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 42 mg |
| Phosphorus | 91 mg |
| Selenium | 1 mg |
| Zinc | 1 mg |
| Vitamin A | 507 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 19 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 69 mcg |
| Folate | 44 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 22 mg |
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Source
Recipe by: US Department of Health and Human Services — Centers for Disease Control and Prevention (CDC)
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/grilled-vegetables. Federal works are public domain in the United States.