Grilled Vegetables

Photo: Sang An

This recipe goes with Grilled Flank Steak

Yield: Makes 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 21mg
  • Calories: 71
  • Calories from fat: 58%
  • Carbohydrate: 7g
  • Cholesterol: 0mg
  • Fat: 5g
  • Fiber: 2g
  • Iron: 0mg
  • Protein: 1mg
  • Saturated fat: 1g
  • Sodium: 214mg

Ingredients

  • 1 large onion, thickly sliced
  • 3 large carrots, thinly sliced lengthwise
  • 3 Italian plum tomatoes, cut in half lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

  1. Heat the grill to medium-high. Drizzle the onion, carrots, and tomatoes with the olive oil. Season with the salt and pepper. Arrange the vegetables on the grill and cook, turning once, until tender and just charred, 2 to 3 minutes for the tomatoes and onions, and 5 to 7 minutes for the carrots (cooking times will vary depending on the heat of the grill).
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