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Grilled Vegetable Antipasto

See full recipe on: Williams-Sonoma



Ingredients

2 garlic cloves
1/2 cup fresh flat-leaf parsley leaves
1/2 cup extra-virgin olive oil, plus 2 tbs. for brushing
2 tsp. red wine vinegar
1 eggplant, 1 to 1 1/4 lb., trimmed and cut crosswise into slices 1/2 inch thick
2 zucchini, trimmed and thickly sliced lengthwise
2 red or yellow bell peppers
6 green onions, white and light green portions, trimmed
Sea salt, to taste
1/2 tsp. red pepper flakes (optional)

Nutrition 6 servings

Per Serving % Daily Value
Calories 255
Fat 23g 35%
Carbs 12g 4%
Protein 2g 5%
Fiber 4g 18%
Cholesterol
Sodium 14mg 0%
     
Fat
Carbs
Protein

Preparation






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