Photo: K8
Estimated Nutrition (whole recipe, rough)
297
Calories
8g
Protein
16g
Fat
38g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- =
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tablespoon chopped fresh basil leaves*
- 1 tablespoon chopped fresh rosemary*
- 1 tablespoon chopped fresh thyme*
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 medium-size red onion, cut into eight wedges
- 1 medium-size red pepper, cut into eight chunks
- 1 medium zucchini, cut into 1-inch slices
- 2 ears corn, cut into 3/4-inch slices
- 8 large fresh mushrooms
- =
Directions
1
Combine olive oil, vinegar, basil, rosemary, thyme, salt and pepper in medium bowl.
2
Place onion, red pepper, zucchini, corn and mushrooms in plastic bag with zippered closing; add olive oil mixture to bag. Seal; shake or turn bag to coat. Marinate in refrigerator 2 to 4 hours. Remove vegetables from marinade; reserve marinade.
3
Thread vegetables onto eight 10-inch skewers. Grill or broil 4 to 5 inches from heat, turning and basting with reserve marinade, 10 to 15 minutes, or until vegetables are tender.
Recipe sourced from
fandom