Grilled Vegetables
Makes: 2 portions
Per portion: 124kcal
Ingredients
- 1 summer squash (sliced length wise)
- 1 zucchini (sliced length wise)
- 7-9 asparagus spears
- ½ red bell pepper
- ½ yellow bell pepper
- ½ red onion (sliced in rings)
Marinade
- 1 tbsp olive oil
- 3 tbsp balsamic vinegar
- 2 tsp honey
- kosher salt
- pepper
- 1 garlic cloves (pressed, minced, or grated very fine)
Instructions
- Mix marinade ingredients together and set aside. Wash and slice produce.
- Heat cast iron grill pan, or grill over medium/high heat. Slightly spray with cooking oil (avocado is best since it has a high spoke point and won't smoke), can also lightly dust grill with oil.
- Add vegetables to grill and leave untouched for 3-4 minutes, flip, then set in a bowl or large plate. Work in batches until done. Once done add balsamic marinade and mix (or brush on vegetables with a brush).
- Serve hot!
Nutrition
Serving: 1 portion | Balanced: 1 | Cal: 124 kcal | Carb: 13 g | Protein: 3 g | Fat: 8 g