Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
High-Fiber
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Vegetarian / Meatless
Vegan
Weight Management
Directions
Prep Time
20 minutes*
Cook Time
10 minutes
Ready in
30 minutes
- Preheat grill to medium-high (350°F to 400°F). Place tomatoes, squash, zucchini, bell pepper and onion in a large bowl. Add 2 tablespoons of the lemon juice plus oil, salt and pepper; toss. Transfer to a grill basket or place directly on grill rack.
- Grill, covered, 10 minutes or until crisp-tender, turning occasionally. Remove; let cool slightly.
- Place vegetables in a blender or food processor; blend until chopped but not smooth. In a large bowl combine vegetables, vegetable juice, vinegar, remaining 2 tablespoons lemon juice and (if desired) hot sauce. Cover and chill completely. Top with sour cream, if desired, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 148, Calories Fat 86, Total Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 611mg, Carbohydrate 12g, Protein 1g
Serving Size | 1 |
Calories | 148 |
Calories Fat | 86 |
Calories (fat) extra | 58 |
Total Fat | 9g |
Total Fat (extra) | 15 |
Saturated Fat | 1g |
Saturated Fat (extra) | 7 |
Cholesterol | 0mg |
Sodium | 611mg |
Sodium (extra) | 25 |
Potassium | 568mg |
Carbohydrate | 12g |
Carbohydrate (extra) | 4 |
Fiber | 2g |
Fiber (extra) | 10 |
Protein | 1g |
Omega3 | 0g |
Vitamin C | 95mg |
Vitamin C (extra) | 158 |
Iron | 1mg |
Iron (extra) | 7 |