Yield: Serves 6
Approximate Nutrient Content per serving:
Please Note: Nutritional values listed may vary from final results depending on actual
measurements, products and brands used to prepare the recipe.
Toss potatoes in a small amount of olive oil in a shallow roasting pan. Salt and pepper and roast at 350 degrees F. for 25 to 30 minutes. Grill the zucchini cut side down about 4 to 5 minutes. Place red bell peppers directly over gas burner for 3 to 4 minutes, turn until all sides are charred.Cut into 1- to 2- inch size pieces. Drizzle and toss all the vegetables with 1/4 cup of olive oil and sprinkle with salt, pepper and basil.Arrange the vegetables on a platter.
*The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. Photo and food styling by Webstop
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