Romaine Salad With Grilled Vegetables

1. Combine the oil, basil, oregano and garlic in a large bowl.

2. Toss in the sliced vegetables.

3. Marinate for 5 minutes.

4. Place on a hot grill and cook until just soft.

5. Allow to cool slightly.

6. Arrange the Romaine on large plates.

7. Divide the vegetables on the plates.

8. Top with your favorite vinaigrette.

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Nutrient	Quantity
Total fats	108.1792 g
Protein	0.8151 g
Carbohydrates	2.8283 g
Energy	968.3086 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8801 g
Water	46.5631 g
Aspartic acid	0.0853 g
Calcium, Ca	30.4247 mg
Lutein + zeaxanthin	1121.5172 g
Fiber, total dietary	1.2654 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	2475.2722 g
Niacin	0.1939 mg
Vitamin A, RAE	206.511 g
Arginine	0.0459 g
Riboflavin	0.0375 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	0.1123 g
Sodium, Na	6.5387 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3568 g
Total lipid (fat)	108.1792 g
Manganese, Mn	0.1497 mg
Fructose	0.3817 g
Proline	0.0331 g
Fatty acids, total saturated 16:0	12.2163 g
Sucrose	0.0046 g
Choline, total	5.8385 mg
Sugars, total	0.609 g
Serine	0.0308 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.1141 g
Vitamin B-6	0.0753 mg
Selenium, Se	0.6094 g
Ash	0.3606 g
Fatty acids, total saturated 18:1 undifferentiated	76.979 g
Pantothenic acid	0.0889 mg
Phenylalanine	0.0385 g
Copper, Cu	0.0359 mg
Betaine	0.2058 mg
Thiamin	0.0405 mg
Methionine	0.0099 g
Iron, Fe	1.3063 mg
Carbohydrate, by difference	2.8283 g
Phosphorus, P	19.3713 mg
Folate, total	65.4893 g
Tocopherol, gamma	1.1884 mg
Alanine	0.0331 g
Valine	0.0374 g
Fatty acids, total saturated 18:2 undifferentiated	10.5755 g
Glycine	0.0317 g
Carotene, alpha	0.1 g
Glucose (dextrose)	0.1929 g
Zinc, Zn	0.1576 mg
Isoleucine	0.03 g
Tocopherol, delta	0.0093 mg
Fatty acids, total saturated 12:0	0.0012 g
Fatty acids, total polyunsaturated	11.4555 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.049 g
Tocotrienol, alpha	0.0188 mg
Vitamin A, IU	4125.7549 IU
Folate, DFE	65.4893 g
Tryptophan	0.0077 g
Vitamin C, total ascorbic acid	2.8446 mg
Phytosterols	239.695 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.0159 g
Vitamin K (phylloquinone)	118.1791 g
Fatty acids, total saturated	14.9414 g
Histidine	0.014 g
Fatty acids, total monounsaturated	78.8078 g
Threonine	0.0267 g
Folate, food	65.4893 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Cryptoxanthin, beta	0.2382 g
Vitamin E (alpha-tocopherol)	15.6561 mg
Magnesium, Mg	8.9127 mg
Lysine	0.0407 g
Potassium, K	136.0009 mg
Cystine	0.0053 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Olive oil	0.5 cup	954.72	0	108
Yellow squash	1	0	0	0
Red bell pepper	1	0	0	0
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Romaine lettuce	1	7.99	1.5463	0.141
eggplant	1	0	0	0
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
red onion	4 slices	0	0	0
portabella mushroom	1	0	0	0