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Roasted Vegetables Plate With Cilantro Parsley Dressing

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.9325
Energy (kCal)679.8
Carbohydrates (g)9.2784
Total fats (g)72.7916
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss all ingredients for dreessing into a blender. | 2. You can always add some more olive oil to thin it out if needed. Blend until smooth. | 3. Taste, adjust seasoning, and re-blend as needed. | 4. Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use. | 5. Cut you vegetables in 1/2 inch thick pieces. | 6. You will have to grill the vegetables in 3 portions (each kind separate). | 7. Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind). | 8. Place your vegetable kind on the serving plate. | 9. Grill the second vegetable kind and then place it on the serving plate. | 10. Repeat with the third kind. | 11. Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well. | 12. Serve it warm or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    aubergine 2 - - - -
    zucchini 2 4.62 0.6842 0.5962 0.08800000000000001
    bell pepper 2 - - - -
    cilantro 1 cup packed 3.68 0.5872 0.3408 0.0832
    parsley 1 cup 21.6 3.798 1.7819999999999998 0.474
    garlic clove 3 - - - -
    lemon juice 4 tablespoons 13.42 4.209 0.2135 0.1464
    olive oil 1/3 cup 636.48 0.0 0.0 72.0
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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