Nutritional Guidelines (per serving) | |
---|---|
217 | Calories |
9g | Fat |
29g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings: serves: 5-6 | |
Amount per serving | |
Calories | 217 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 2g | 8% |
Cholesterol 69mg | 23% |
Sodium 524mg | 23% |
Total Carbohydrate 29g | 10% |
Dietary Fiber 8g | 28% |
Protein 8g | |
Calcium 148mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Grilled vegetables are always a favorite, but spring vegetables really kick off the barbecue and grilling season. These tender and delicious veggies are quickly marinated in a red wine vinegar mixture and cooked quickly on the grill. This dish makes a perfect side dish, but flavorful enough for the vegetarian or vegan in the group.
Ingredients
- 1 bundle of asparagus (about 1 1/2 pounds/680 grams)
- 2 whole artichokes
- 2 large zucchini
- 1 bundle of small rainbow carrots (6 to 7 total)
- 4 to 6 large spring onions
- 1 lemon (cut in half with seeds removed)
- For the Marinade:
- 1/4 cup/60 milliliters red wine vinegar
- 3 tablespoons/45 milliliters olive oil
- 1 clove garlic (minced)
- 1 teaspoon/5 milliliters salt
- 1 teaspoon/5 milliliters dried oregano
- 1/2 teaspoon/2 1/2 milliliters black pepper
Steps to Make It
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Gather the ingredients.
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Cut the bottoms off asparagus spears so that they are about 4 1/2 to 5 inches in length.
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Wash in cool water, pat dry with paper towels and set aside.
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Cut off any stems and greens from carrots and wash thoroughly. Pat dry and set aside.
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Wash spring onions, pat dry, trim tops about 1/4-inch and cut off about 1/2-inch from the bottom (the green parts).
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Do the same with the zucchini except cut into diagonal strips (about 3 to 3 1/2 inches long and 1/2-inch thick).
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Place all of the veggies into a resealable plastic bag.
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Combine marinade ingredients in a small bowl. Whisk to combine and taste for salt content. Adjust to your preference.
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Remove 1 1/2 tablespoons of marinade and place into another bowl. This will be used for the artichoke.
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Add remaining marinade to vegetables in bag. Seal and carefully move vegetables around to evenly coat with marinade. Place into refrigerator for 20 to 30 minutes.
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While the vegetables are marinating. Bring 4 to 5 cups of water to boil in a medium pot.
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Cut the pointed tops off of artichokes and any pointed leaves around the perimeter.
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Cut in half and using a small spoon, carefully scrape away any fuzzy bits on the interior of artichoke.
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Once water has come to a boil, place artichokes into the pot. Boil for 5 minutes only.
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Promptly remove and place onto a clean dish towel or several layers of paper towels.
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Using tongs, carefully rotate them to remove any excess water trapped between the layers. Let cool for 10 minutes.
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If the carrots being used are large, then use this same par-boiling method. Let them cool and brush with marinade. Make sure to adjust for this by reserving more marinade.
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Preheat grill for medium-high heat.
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Once the grill has reached the right cooking temperature, oil the grill grates using a large pair of tongs, folded paper towels, and oil. Dunk paper towel in oil and wipe across grill grates several times to create a non-stick cooking surface.
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Brush reserved marinade onto the cut side of artichoke and place them onto the grill cut side down. Add the remaining vegetables to the grill and cook for a total of 8 to 10 minutes, carefully turning one to two times during cooking process.
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Once cooked through, vegetables should be tender but not too mushy. Place onto a platter, drizzle with fresh lemon juice and serve immediately.
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