Photo: Alexander Maasch
Grilled Vegetables with Mixed Greens and Blue Cheese Dressing
12 ingredients
4 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
588
Calories
20g
Protein
24g
Fat
81g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Shiitake | 1/2 cup (73g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 9 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
- 2 medium zucchini, halved lengthwise
- 2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
- 1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
- 1 fennel bulb, trimmed, cut through core into 8 wedges
- 8 fresh shiitake mushrooms, stemmed
- 10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
- 1 large red onion, cut into 1/3-inch-thick slices
- 1 5-ounce package mixed baby greens
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes