Recipe courtesy of Curtis Aikens
Spice Mix for Grilled Vegetables
- Yield: approximately 4 tablespoons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 18
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 8
- Total: 5 min
- Prep: 5 min
Ingredients
2 tablespoons Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
2 teaspoons garlic powder
1/2 teaspoon ground chipotle pepper
Directions
- In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual.