17 Ingredients
  • 2 tablespoons sherry vinegar
  • 1 tablespoon extravirgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces asparagus, trimmed
  • 2 (4-inch) portobello mushroom caps (about 6 ounces)
  • 1 medium zucchini, cut lengthwise into 1/4-inch-thick slices
  • 1 yellow squash, cut lengthwise into 1/4-inch-thick slices
  • 1 small red onion, cut into 1/4-inch-thick slices
  • 1 red bell pepper, halved and seeded
  • cooking spray
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 6 tablespoons crumbled queso fresco
Nutrition
132
7% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

11% 7

Saturated

8% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

5% 16

Carbs (net)

- 13

Fiber

13% 3

Sugars

- 5

Sugars, added

- 1

Protein

8% 4

Cholesterol

2% 5

Sodium

10% 230

Calcium

9% 90

Magnesium

10% 41

Potassium

13% 590

Iron

10% 2

Zinc

8% 1

Phosphorus

18% 128

Vitamin A

9% 85

Vitamin C

48% 43

Thiamin (B1)

17% 0

Riboflavin (B2)

13% 0

Niacin (B3)

16% 2

Vitamin B6

25% 0

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

2% 0

Vitamin E

8% 1

Vitamin K

29% 35
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