Grilled Vegetable Platter

This Grilled Vegetable Platter is a vibrant and colorful dish that highlights the fresh flavors of seasonal vegetables, making it a perfect low-carb option for lunch. It's easy to prepare and packed with nutrients, offering a delightful balance of taste and health.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, sliced
• Yellow bell pepper - 1 medium, sliced
• Red onion - 1 medium, cut into wedges
• Asparagus - 200 grams, trimmed
• Cherry tomatoes - 200 grams, halved
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - for garnish

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. In a large bowl, combine the sliced zucchini, red bell pepper, yellow bell pepper, red onion, asparagus, and cherry tomatoes.
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 nice grill marks.
5. Remove the vegetables from the grill and transfer them to a serving platter.
6. Garnish with fresh basil before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 14 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from a variety of colorful vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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