Simple Grilled Vegetables

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 4%
  • Fat: 0.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 13.7g
  • Fiber: 3.3g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 127mg
  • Calcium: 26mg

Ingredients

  • 8 (4-inch) portobello mushroom caps (about 1 pound)
  • 4 medium red bell peppers, quartered
  • 2 medium Vidalia or other sweet onions, each cut into 4 slices (about 1 1/4 pounds)
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons balsamic vinegar

Preparation

  1. 1. Prepare grill to medium-high heat.
  2. 2. Arrange mushrooms, gill sides up; bell pepper quarters; and onion slices on a baking sheet. Coat vegetables with cooking spray. Sprinkle evenly with salt and black pepper. Drizzle vinegar over mushrooms. Place vegetables on grill rack; grill 5 minutes on each side or until tender.
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