BBQ Veggie Platter

This BBQ Veggie Platter is a vibrant and flavorful dish featuring a variety of grilled vegetables, perfect for a casual summer gathering. The smoky char from the grill enhances the natural sweetness of the veggies, making it a delicious gluten-free option.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, cut into strips
• Yellow bell pepper - 1, cut into strips
• Red onion - 1 small, cut into wedges
• Cherry tomatoes - 200 grams
• Portobello mushrooms - 2 large, stems removed
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Balsamic vinegar - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the grill to medium-high heat.
2. In a large bowl, combine the sliced zucchini, red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and Portobello mushrooms.
3. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, dried oregano, salt, and black pepper. Toss to coat evenly.
4. Place the vegetables on the grill and cook for about 10-15 minutes, turning occasionally, until they are tender and have grill marks.
5. During the last few minutes of grilling, drizzle the balsamic vinegar over the vegetables.
6. Remove the veggies from the grill and let them rest for a couple of minutes.
7. Serve the grilled veggies on a platter, garnished with fresh parsley.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 20 g
• Fiber: 6 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories and high in fiber, promoting a healthy digestive system.

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