Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 54
Calories from Fat 11 (20%)
Amount Per Serving %DIV
Total Fat 1.2g 2%
Saturated Fat 1.1g 6%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 3.8mg 1%
Sodium 438.6mg 19%
Potassium 0.1mg 0%
Total Carbohydrate 4.5g 2%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 0.5g 1%

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Broiled Or Grilled Summer Vegetables With Ponzu Dressing

Recipe Description
Broiled or grilled vegetables simply seasoned with salt, olive oil or vinegar, have become a celebrated, international vegetable dish. Try this popular dish with ponzu, the Japanese dressing of rice vinegar and citron juice. The vegetables are delicious served at room temperature or chilled, as well as served hot from the grill or broiler.
Prep time
50 min
Cook time
10 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
4 Tablespoon(T)  rice vinegar
1 Tablespoon(T)  parsley, minced
2   red bell peppers
4 Tablespoon(T)  virgin olive oil, divided
1/2 Teaspoon(t)  salt
1 Clove(clv)  garlic, crushed
8   ripe cherry tomatoes, stemmed
1   large fennel bulb, cut lengthwise into quarters
1   large head radicchio, cut lengthwise into quarters
1   medium zucchini, cut lengthwise into slices 1/4 inch thick
2 Tablespoon(T)  citron juice


In a large bowl, toss all the vegetables except the red bell peppers with the garlic, salt and 2 tablespoons of the olive oil. Let the vegetables stand at room temperature, covered, for 30 minutes. Cook the red bell pepper under a broiler or on a grill until the skin is lightly charred. Wrap the pepper in plastic wrap, and let it steam in its own heat for 10 minutes. Under the broiler or on the grill, cook the oiled vegetables until the outsides are light golden and cooked through. Stem, seed, and remove the white ribs of the red bell pepper, and cut it into quarters lengthwise. Serve the hot vegetables drizzled with ponzu dressing and the remaining olive oil. Garnish the dish with parsley.

Additional notes

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