Grilled Veggies Nutrition Facts

Calories, fat, protein, and carbohydrate values for Grilled Veggies.


There are 77 calories in Grilled Veggies.


Nutrition Facts
Grilled Veggies
Serving Size:


cup (186 grams)

Amount Per Serving
Calories from Fat 41
Calories 77

% Daily Value*

Total Fat 4.6 grams

Saturated Fat 0.7 grams

Trans Fat 0 grams
Polyunsaturated Fat 0.7 grams
Monounsaturated Fat 3 grams

Cholesterol 0 milligrams

Sodium 67 milligrams

Potassium 398 milligrams

Total Carbohydrates 8.7 grams

Dietary Fiber 2.7 grams

Sugars 4.6 grams
Protein 2.4 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Bakery / Deli > Prepared & Preserved Foods > Vegetable-Based Products (Perishable)

How long would it take to burn off 80 KCal?
Walking (3mph) 21 minutes
Running (6mph) 7 minutes
Bicycling (10mph) 11 minutes
Values estimated based on person weighing 140 lbs.

What does grilling do to vegetables?

Eggplant — grilled is my favorite way to eat eggplant, where it becomes tender, creamy, and smoky. Carrots — grilling quickly softens carrots and makes a pretty tiger-striped presentation. Onions — any variety including green onions become oh so sweet when grilled.

What is the difference between roasted and grilled vegetables?

“You can’t get a smoky char from the oven,” Jeffrey said. “Grilling also cooks the vegetables a bit faster, meaning that they’ll have nice color when they come off the grill, but are less likely to be overcooked.” The time, equipment on hand and type of meal you’re cooking will determine which technique you should use.

What veggies are good grilled?

10 Shockingly Grill-Friendly Vegetables

  • Grilled Edamame. A little bit of smoky char makes edamame even more compulsively snackable. …
  • Cabbage. …
  • Grilled Cabbage. …
  • Parsnips. …
  • Grilled Parsnips. …
  • Okra. …
  • Grilled Okra. …
  • Artichokes.

Is eating grilled vegetables healthy?

Yes, grilled vegetable are healthy. They’re the next best thing after eating the veggies raw, since many of the nutrients are still present in grilled vegetables.

How is grilling done?

Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames. Direct heat quickly sears the outside of food, producing distinctive robust, roasted―and sometimes pleasantly charred―flavors and a nice crust.

How do you just grill vegetables?

Indirect grill at 400 degrees until sizzling, browned and tender, stirring every 5 to 8 minutes, about 40 minutes in all. I call this technique pan-grilling, and the last five minutes or so, I like to move the pan directly over the heat to further brown and crisp the veggies.

What is meant by grilling?

Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

How do you grill vegetables on the stove?

Preheat a grill pan on the stove over medium high heat for 4-5 minutes. Toss the vegetables in olive oil and the spice mix. To know if the grill pan is hot enough, flick a little water on it. The water should sizzle and steam on contact.