Italian · Lunch
Grilled Mixed Vegetable Platter (Low-Calorie)
Grilled zucchini, eggplant, bell pepper, red onion, asparagus and garlic with olive oil, balsamic vinegar and fresh parsley. Char-marked and tender-crisp vegetables deliver Italian grill flavour without heavy oil or cheese. Served warm with lemon wedges.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
175Calories
5.1gProtein
7.6gFat
28.2gCarbs
13.8gSugar
8.6gFiber
421mgSodium
0mgChol
1.1gSat Fat
1156mgPotassium
88mgCalcium
2.4mgIron
0mcgVitamin B12
142mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Slice zucchini into lengthwise planks, cut eggplant into rounds, quarter bell pepper, ring red onion, trim asparagus and mince garlic.
2
Toss
Combine vegetables and garlic in a bowl with olive oil, salt and pepper until evenly coated.
3
Grill
Place vegetables on a grill pan over medium-high heat, cooking 3–4 minutes per side until deep char marks form and eggplant softens.
4
Plate
Arrange grilled vegetables on a plate, drizzle with balsamic vinegar, scatter parsley on top and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g zucchini
- 160g160g eggplant
- 22 small bell pepper
- 11 red onion
- 66 asparagus spears
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp balsamic vinegar
- 2 tbsp2 tbsp fresh parsley
- 11 lemon
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
