4 Serves
30 Mins
Prepare your charcoal or wood grill to create both high-heat and low-heat zones.
Clean, peel, and chop the mixed vegetables into uniform pieces, placing them into a large bowl.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
84 µg / 400 µgCalcium
87 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
163 mg / 1,250 mgPotassium
658 mg / 4,700 mgSodium
1279 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
11 g / 28 gSugar
4 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
In a separate bowl, season the onions with olive oil, salt, and black pepper, tossing gently to coat.
Toss the remaining mixed vegetables with olive oil, salt, and black pepper in the large bowl until evenly coated.
Place the vegetables on the preheated grill grate, cooking over high heat to achieve char marks, then move to the cooler zone if they brown too quickly.
Transfer the grilled vegetables to a serving bowl, sprinkle with sea salt, and finish with a squeeze of fresh lemon or lime juice.
45
g15
g20
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