Grilled Veggie Platter

This Grilled Veggie Platter features a vibrant array of seasonal vegetables, charred to perfection and drizzled with a zesty herb dressing. It's a delightful low-carb dish that highlights the natural flavors of fresh produce, perfect for a light dinner.

Ingredients

• Zucchini - 1 medium, sliced
• Bell pepper (red or yellow) - 1 medium, cut into strips
• Eggplant - 1 medium, sliced
• Asparagus - 200 grams, trimmed
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• 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, bell pepper, eggplant, and asparagus.
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 seasoned vegetables directly on the grill. Cook for about 5-7 minutes on each side or until they are tender and have nice grill marks.
5. Once cooked, remove the vegetables from the grill and arrange them on a serving platter.
6. Garnish with freshly chopped parsley before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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