Mixed Grill With Balsamic-Mustard Vegetables Recipe
Recipe By EatingWell
This healthy dinner recipe is perfect for using up whatever fresh vegetables you have on hand. Just pay attention to cook time: denser vegetables, such as peppers and onions, take a bit longer than softer ones like zucchini and squash. Smaller ones, like cherry tomatoes, may need to be cooked in a grill basket.
4.3
20 Rating -
Rate
Non Vegdiet
30minstotal
30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Mixed Grill With Balsamic-Mustard Vegetables Recipe
- 0.08 cup Extra virgin olive oil
- 0.06 cup Balsamic vinegar
- 3/4 tablespoon Minced Shallot
- 1/2 tablespoon Dijon mustard
- 0.13 teaspoon Ground pepper
- 0.06 teaspoon Salt
- 2 ounce Beef tenderloin or petite filet
- 1/2 inch 2 ears corn, husked and cut crosswise into
- 1/2 Portobello Mushroom Caps
- 1.50 piece 2 medium bell peppers, cut lengthwise into
- 0.13 inch 2 medium zucchini, cut on the diagonal into slices
- 0.13 inch 1 japanese eggplant, cut on the diagonal into slices
- 0.19 inch 1 medium red onion, cut into thick slices
Nutrition
value
value
410
calories per serving
25 g Fat24 g Protein20 g Carbs22 g FiberOther
Current Totals
- Fat25g
- Protein24g
- Carbs20g
- Fiber22g
MacroNutrients
- Carbs20g
- Protein24g
- Fiber22g
Fats
- Fat25g
Vitamins & Minerals
- Calcium58mg
- Iron8mg
- Vitamin A929mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9140mcg
- Vitamin B123mcg
- Vitamin C280mg
- Vitamin E3mg
- Copper2mcg
- Magnesium105mg
- Manganese< 1mg
- Phosphorus482mg
- Selenium22mcg
- Zinc6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell