Recipe: Nutrition
High-Fiber
Low-Carbohydrate
Low-Sodium
Low-Sugar
Directions
Prep Time
10 minutes
Cook Time
20 minutes
Ready in
30 minutes
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the ratatouille, in a small bowl combine vinaigrette and oregano; brush some of the mixture on onion slices, eggplants, zucchini and tomatoes; reserve remaining mixture.
- Place onion, eggplants and zucchini on grill. Grill 5 minutes; turn. Place tomatoes on grill; grill tomatoes and vegetables 5 minutes more, turning tomatoes once. Remove vegetables from grill; set aside and keep warm.
- Brush steaks with reserved vinaigrette mixture. Grill 4 to 7 minutes per side (145°F for medium-rare) or to desired doneness. Remove from grill; let stand.
- Meanwhile, cut grilled vegetables into bite-size pieces. Place in a serving bowl; toss. Set aside and keep warm. Serve steaks with grilled vegetables.
Nutritional Information
Serving Size
1
Per Serving
Calories 627, Calories Fat 288, Total Fat 32g, Saturated Fat 11g, Cholesterol 221mg, Sodium 381mg, Carbohydrate 16g, Protein 67g
Serving Size | 1 |
Calories | 627 |
Calories Fat | 288 |
Calories (fat) extra | 45 |
Total Fat | 32g |
Total Fat (extra) | 50 |
Saturated Fat | 11g |
Saturated Fat (extra) | 57 |
Cholesterol | 221mg |
Cholesterol (extra) | 74 |
Sodium | 381mg |
Sodium (extra) | 16 |
Potassium | 1413mg |
Carbohydrate | 16g |
Carbohydrate (extra) | 5 |
Fiber | 5g |
Fiber (extra) | 23 |
Sugars | 7g |
Protein | 67g |
Omega3 | 0g |
Vitamin A | 699IU |
Vitamin A (extra) | 14 |
Vitamin C | 21mg |
Vitamin C (extra) | 35 |
Iron | 4mg |
Iron (extra) | 26 |