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BALSAMIC GRILLED VEGETABLES

INGREDIENTS:
2 red bell pepper, cut into 1″ pieces
2 yellow squash, sliced 1″ thick into half moons
2 green zucchini, sliced 1″ thick into half moons
1 red onion, cut into 1″ chunks
2 tablespoons balsamic vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
DIRECTIONS:
Toss the vegetables in the balsamic vinegar, salt and pepper.
Add to a grill pan or skewers.
Cook on indirect medium heat for 10-12 minutes or until softened and a bit charred.
Cover with saran wrap and allow to rest for 5-10 minutes before serving.
NUTRITION INFORMATIONYield: 8 servings, Serving Size: 1/8th recipe
Amount Per Serving:Calories: 42 CaloriesTotal Fat: 0.3gSaturated Fat: 0.1gSodium: 165mgCarbohydrates: 1gFiber: 1gSugar: 4.9gProtein: 2.4g

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