Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
359
Calories
11g
Protein
16g
Fat
44g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| White Bread | 1 slice (30g) white | 79 |
| Plum | 1 medium (66g) | 30 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 plum tomatoes, halved
- 4 medium zucchini, sliced in half lengthwise
- 2 sweet red peppers, quartered
- 2 yellow peppers, quartered
- 1 pound asparagus, ends trimmed
- 1 pound large mushrooms, stemmed
- 7 tbs olive oil
- 1½ tsp salt
- 1¼ tsp black pepper
- ⅓ cup toasted slivered almonds
- 1 slice white bread, torn in pieces
- 2 cloves garlic
- 2 tbs sherry wine vinegar
Directions
1
Heat outdoor grill.
2
Place first 6 ingredients in a bowl and toss with 4 tbs oil, 1 tsp each salt and pepper.
3
Grill 6 min. per side.
4
Set aside.
5
In a food processor, add almonds, bread and garlic.
6
Process until nuts are ground.
7
Add 4 grilled tomatoes, the remaining oil, the remaining salt and pepper and the vinegar.
8
Process until it forms a paste.
9
Cover sauce and chill.
10
Serve vegetables with sauce and garlic bread.
Recipe sourced from
fandom