Grilled Vegetable Meze Plate Recipe
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Yield: Serves 4
Fixings
1/4 glass additional virgin olive oil, isolated
1 tablespoon minced garlic
Juice of 1 lemon, partitioned
1/2 teaspoon genuine salt
Around 1/2 lbs. green zucchini, meagerly cut the long way
Around 1 lb. yellow zucchini, meagerly cut the long way
2 red ringer peppers (8 oz. each), quartered and seeded
1 expansive red onion, cut into 8 wedges
2 tablespoons slashed crisp oregano takes off
8 ounces hummus
1 glass blended olives
Pita wedges or chips
Planning
1. Warmth barbecue to high (450° to 550°). Blend 2 tbsp. oil, the garlic, a large portion of the lemon juice, and the salt in a vast bowl. Add vegetables and hurl to coat.
2. Barbecue vegetables, turning once, until the point that mellowed and flame broil marks show up, around 10 minutes.
3. Partition vegetables among 4 plates. Shower with outstanding 2 tbsp. oil and whatever is left of lemon juice. Sprinkle with oregano. Present with hummus, olives, and pita.
Healthful Information
Sum per serving
Calories: 366
Calories from fat: 61%
Protein: 9.3g
Fat: 26g
Immersed fat: 3.3g
Sugar: 30g
Fiber: 8.9g
Sodium: 928mg
Cholesterol: 0.0mg
Joel Hash, San Francisco, Sunset
JUNE 2011Save and share Grilled Vegetable Meze Plate Recipe
Need to impart this formula to your family and companions? Tap the catch beneath to send them an email or spare this to your most loved informal organization.
Yield: Serves 4
Fixings
1/4 glass additional virgin olive oil, isolated
1 tablespoon minced garlic
Juice of 1 lemon, partitioned
1/2 teaspoon genuine salt
Around 1/2 lbs. green zucchini, meagerly cut the long way
Around 1 lb. yellow zucchini, meagerly cut the long way
2 red ringer peppers (8 oz. each), quartered and seeded
1 expansive red onion, cut into 8 wedges
2 tablespoons slashed crisp oregano takes off
8 ounces hummus
1 glass blended olives
Pita wedges or chips
Planning
1. Warmth barbecue to high (450° to 550°). Blend 2 tbsp. oil, the garlic, a large portion of the lemon juice, and the salt in a vast bowl. Add vegetables and hurl to coat.
2. Barbecue vegetables, turning once, until the point that mellowed and flame broil marks show up, around 10 minutes.
3. Partition vegetables among 4 plates. Shower with outstanding 2 tbsp. oil and whatever is left of lemon juice. Sprinkle with oregano. Present with hummus, olives, and pita.
Healthful Information
Sum per serving
Calories: 366
Calories from fat: 61%
Protein: 9.3g
Fat: 26g
Immersed fat: 3.3g
Sugar: 30g
Fiber: 8.9g
Sodium: 928mg
Cholesterol: 0.0mg
Joel Hash, San Francisco, Sunset
JUNE 2011Save and share Grilled Vegetable Meze Plate Recipe
Need to impart this formula to your family and companions? Tap the catch beneath to send them an email or spare this to your most loved informal organization.
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