French · Dinner
Grilled Vegetable Platter with Olive Oil (GLP-1)
A grilled vegetable platter built on marinated tofu steaks and cannellini beans, sharing the grill with zucchini, bell pepper, eggplant and asparagus. Finished with olive oil, lemon and fresh herbs. Protein-forward, fibre-rich and light, this French-inflected plate skips heavy carbs while keeping char and herbal brightness.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
378Calories
36.1gProtein
14.6gFat
34.2gCarbs
8.9gSugar
15.3gFiber
420mgSodium
0mgChol
2.1gSat Fat
1450mgPotassium
280mgCalcium
6.8mgIron
0mcgVitamin B12
95mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
high-fiber
low-calorie
glp-1
Instructions
1
Prep
Press tofu between paper towels 15 minutes; trim and slice zucchini, bell pepper, eggplant and asparagus into grill-ready pieces.
2
Marinate
Whisk olive oil, lemon juice, minced garlic, thyme and rosemary in a bowl, then toss tofu and vegetables in the mixture 15 minutes.
3
Grill
Place tofu and vegetables on a preheated grill over medium-high heat; cook 3–4 minutes per side until tofu is golden-brown with char marks.
4
Plate
Warm cannellini beans in a small saucepan over low heat 3 minutes, then arrange tofu, vegetables and beans on a plate with parsley and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu
- 1 cup90g, about half a 15 oz can cannellini beans
- 22 small zucchini (240g)
- 11 red bell pepper (150g)
- 11 eggplant (400g)
- 1010 asparagus spears (160g)
- 2 tbsp30ml olive oil
- 2 tbsp30ml lemon juice
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme leaves
- 2 tsp2 tsp fresh rosemary
- salt, to taste
- black pepper, to taste
- 2 tbsp8g fresh parsley, for garnish
- 22 lemon wedge, to serve
