Italian · Dinner
Grilled Mixed Vegetable Platter (GLP-1)
Charred zucchini, bell pepper, eggplant and portobello mushroom sit over warm cannellini beans and lemon, finished with olive oil, parsley and shaved pecorino. A protein-forward Italian grill plate built for easy digestion, with no bread, minimal starch and a high-fibre bean base carrying the meal's protein and bulk.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
392Calories
36.4gProtein
13.8gFat
38.1gCarbs
9.8gSugar
13.2gFiber
870mgSodium
16mgChol
3.9gSat Fat
1580mgPotassium
320mgCalcium
5.8mgIron
0.2mcgVitamin B12
95mgVitamin C
vegan
vegetarian
gluten-free
protein-rich
low-calorie
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Slice zucchini lengthwise, quarter bell pepper, cut eggplant into rounds, wipe portobello clean, and mince garlic. Toss all vegetables with salt and pepper.
2
Grill
Lay vegetables on a hot ridged pan over medium-high heat. Cook 3–4 minutes per side until char lines form and eggplant and zucchini are fork-tender.
3
Build
Warm cannellini beans in a small saucepan over medium-low heat for 3 minutes, stirring occasionally, until heated through. Spoon beans onto a plate and arrange grilled vegetables over.
4
Plate
Drizzle olive oil and lemon juice over platter. Scatter lemon zest, chopped parsley and shaved pecorino romano across the top. Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, drained weight cannellini beans
- 22 small zucchini (240g)
- 11 bell pepper (150g)
- 11 eggplant (400g)
- 22 portobello mushroom cap (80g)
- 2 tbsp2 tbsp olive oil
- 11 lemon
- 2 tbsp2 tbsp parsley
- 1.4 oz40g pecorino romano
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
