Italian · Dinner
Grilled Mixed Vegetable Platter (Dairy-Free)
Assorted vegetables including zucchini, bell pepper, eggplant, red onion and asparagus, brushed with olive oil and grilled over direct heat until charred and tender, finished with fresh lemon juice, garlic and parsley. Served warm as a light plant-based main with crusty bread on the side.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
308Calories
6.8gProtein
18.8gFat
29.5gCarbs
11.6gSugar
8.2gFiber
720mgSodium
0mgChol
2.7gSat Fat
1029mgPotassium
91mgCalcium
2.9mgIron
0mcgVitamin B12
98mgVitamin C
vegan
vegetarian
high-fiber
low-calorie
dairy-free
Instructions
1
Prep
Slice zucchini lengthwise into ribbons, bell pepper into wide strips, eggplant into rounds, onion into thick rings, and trim asparagus.
2
Toss
Combine vegetables in a bowl with olive oil, garlic, salt and black pepper until evenly coated.
3
Grill
Lay vegetables on a hot grill pan over medium-high heat for 3 to 4 minutes per side until charred and tender when pierced.
4
Plate
Transfer grilled vegetables to a plate, drizzle with lemon juice, scatter parsley over top, and serve with sourdough bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g zucchini
- 5 oz140g bell pepper
- 5.6 oz160g eggplant
- 11 red onion (140g)
- 66 asparagus spears (100g)
- 2 clove2 clove garlic
- 3 tbsp44ml olive oil
- 1 tbsp14ml lemon juice
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 small slice (50g) crusty sourdough bread, for serving
