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Herb Grilled Vegetables
20 min Prep Time
15 min Cook Time
35 min Total Time
4 Servings
309 Calories
12 g Carbohydrates
24 g Total Fat
15 g
Ingredients
- 1 clove garlic, minced
- ½ cup loosely packed basil leaves, chopped
- 2 tablespoons chopped chives
- 1 tablespoon white wine vinegar
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese
- Salt and freshly ground pepper
- Squash, eggplant, peppers
- Provolone cheese, cut into strips
Instructions
- Combine garlic, basil, chives and vinegar. Whisk in oil; stir in Parmesan, salt and pepper. Cover and refrigerate.
- Cut squash and eggplant lengthwise in half; make slits in the cut side. Cut peppers into large strips.
- Place vegetables and marinade in a zip-top bag, seal and refrigerate for 2 hours or up to 1 day.
- Grill squash and eggplant (cut side down first) and peppers over medium-high heat. Flip, then stuff provolone into slits and on peppers. Grill until tender and cheese melts.
Notes/Additions
- Use a mix of colorful peppers for visual appeal.
- For extra flavor, add a sprinkle of red pepper flakes to the marinade.
NUTRITION FACTS
PER SERVING
Calories: 309
Protein: 15 g
Carbohydrate: 12 g
Fiber: 5 g
Total Fat: 24 g
Saturated Fat: 8 g
Cholesterol: 25 mg
Calcium: 93% DV
Sodium: 656 mg
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