Healthy Grilled Vegetables
Summer is almost here, simplest way of making healthy grilled vegetables served with simple balsamic vinegar dressing make it full meal.
Servings: 4 servings
Calories: 229kcal
Ingredients
- 12 button mushrooms halved
- 2 zucchini
- 1 bunch asparagus (thick)
- 1 red bell pepper
- 1 corn
- 1 tablespoon extra virgin olive oil
- 1 tablespoon freshly ground black pepper
- ¼ teaspoon salt
- For balsamic Vinegar sauce
- 3 tablespoon balsamic vinegar
- ¼ cup olive oil
- 2 garlic cloves minced
- ¼ teaspoon salt
- ¼ teaspoon salt
- 1 tablespoon parsley
Instructions
- Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of the zucchini cut into ⅓" to ½" slices. Seeded and slice the red bell pepper and cut into quarters. Trim the ends of the asparagus.
- Remove husk or corn and slice the mushrooms into halves.
- Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, and mushroom; 5-7 minutes for the zucchini, and asparagus.
- While the vegetables are grilling make sauce with balsamic vinegar, olive oil, salt, pepper and garlic clove minced . finally add some chopped parsley.
- Drizzle it into the vegetables while they are warm.
Video
Nutrition
Calories: 229kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Sodium: 455mg | Potassium: 782mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2071IU | Vitamin C: 65mg | Calcium: 61mg | Iron: 4mg
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