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Soak up to 2 pounds vegetables for 1 hour at room temperature or overnight in the refrigerator. Season veggies with a little salt and pepper just before grilling.

Katie Barreira
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 6 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine olive oil, lemon juice, lemon rind, crushed garlic, thyme, crushed red pepper, and salt.

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Nutrition Facts

116 calories; fat 9.3g; saturated fat 1.3g; mono fat 6.6g; poly fat 1.1g; protein 2g; carbohydrates 9g; fiber 3g; iron 1mg; sodium 84mg; calcium 27mg.
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