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Let these vegetables soak in a spicy Asian-inspired marinade before throwing them on the barbecue. This side dish goes wonderfully with grilled fish or meat.
Yield: Serves 6.
July 02, 2019
102 calories, 4.9 g fat, 3.2 g protein, 11.7 g carbohydrate, 2.7 g fibre, 416 mg sodium
ATCO Blue Flame Kitchen used 2 cups chopped red bell peppers, 2 cups sliced mushrooms, 2 cups chopped onions and 2 cups sliced zucchini for the nutritional analysis in this recipe.