Waffled Vegetables

Name: Waffled Vegetables
Yield: 4 servings
Ingredients: 2 medium zucchini, (about 1 pound), cut into 1?2-inch-thick chunks; 1 large red bell pepper, about 1?2 pound), stemmed, seeded, and cut into 1?4-inch-wide strips; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon salt

Vegan Vegetarian

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Ingredients

2 medium zucchini, (about 1 pound), cut into 1?2-inch-thick chunks ⓘ
1 large red bell pepper, about 1?2 pound), stemmed, seeded, and cut into 1?4-inch-wide strips ⓘ
2 tablespoons extra-virgin olive oil ⓘ
1/4 teaspoon salt ⓘ

Instructions

Preheat your waffle iron on medium.
Toss the zucchini and the pepper with the olive oil and salt in a large bowl.
Place as many vegetables as will fit on the waffle iron, close the lid, and cook until the zucchini has softened but is not mushy, 4 minutes.
Use silicone-tipped tongs to remove the vegetables, and place them on a serving plate.
Repeat Steps 3 and 4 with any remaining vegetables.

Nutrition & Diet Analysis (per serving)

232 kcal 12% DV

Protein Fat Carbs

Macronutrients

Protein 0.6g 1% DV

Total Fat 25.2g 32% DV

Carbs 2.3g 1% DV

Fiber 0.8g 3% DV

Sugar 1.7g 3% DV

Electrolytes

Sodium 9693mg 100% DV

Potassium 120.3mg 3% DV

Vitamins & Minerals

Vitamin A 41.8mcg 5% DV

Vitamin C 36.4mg 40% DV

Calcium 12mg 1% DV

Iron 0.4mg 2% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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