Grilled Broccoli and Vidalia Onion with Pine Nuts and Parmesan - 8.9g Carbs, 2.9g Fiber, 2.6g Sugar
From: aggieskitchen.com
Serves: 4
1 head broccoli, cut into florets
1 sweet Vidalia onion, sliced
2 Tbsp olive oil
Coarse salt and freshly ground pepper
1/4 cup toasted pine nuts
Parmesan Cheese, to grate fresh when ready to serve
Red pepper flakes, optional
Drizzle olive oil, for serving
Preheat your grill to medium high heat.
In a large bowl combine broccoli florets, onion, olive oil, salt and pepper. Place into a large grill wok or basket. Carefully place onto hot grill and close lid.
Let cook for about 5 minutes. Using tongs, gently toss and close lid again, cooking for another 7-10 minutes or until broccoli and onion start to char. Onions will soften and broccoli will be crisp tender. Cook longer to your preference.
Place in a serving dish and top with toasted pine nuts and lots of freshly grated Parmesan cheese. Optional: Drizzle with additional olive oil and sprinkle with red pepper flakes.
Nutrition From: www.caloriecount.about.com
Nutrition does not include: Parmesan Cheese, Red pepper flakes, Drizzle olive oil
Nutrition does include 4 cups total for broccoli.
Servings: 4
Serving Size 127 g
Nutrition per Serving: 156 Calories, 119 Calories from Fat, 13.1g Total Fat, 1.4g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 69mg Sodium, 339mg Potassium, 8.9g Total Carbs, 2.9g Dietary Fiber, 2.6g Sugars, 4g Protein
Vitamin A 11% - Vitamin C 138% - Calcium 5% - Iron 6%
Nutrition Grade: B+
Good points:
No cholesterol
Low in sodium
Very high in manganese
Very high in vitamin C
Posted by: chefgloria1030@yahoo.com
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