Grilled Vegetable Antipasto

Grilled Vegetable Antipasto is a vibrant and flavorful dish showcasing a medley of marinated, grilled vegetables that are perfect for a low-carb Italian dinner. This colorful platter not only delights the palate but also provides a healthy, satisfying option for any meal.

Ingredients

• Zucchini - 1 medium
• Red bell pepper - 1 medium
• Yellow bell pepper - 1 medium
• Eggplant - 1 small
• Portobello mushroom - 2 medium
• Cherry tomatoes - 200 grams
• Olive oil - 3 tablespoons
• Balsamic vinegar - 1 tablespoon
• Fresh basil - 10 grams
• Garlic - 2 cloves
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. Preheat the grill to medium-high heat.
2. Slice the zucchini, red and yellow bell peppers, and eggplant into 1 cm thick slices.
3. Clean the Portobello mushrooms and remove the stems.
4. In a large bowl, combine olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
5. Add the sliced vegetables and cherry tomatoes to the bowl, tossing to coat them evenly with the marinade.
6. Let the vegetables marinate for about 10 minutes.
7. Place the marinated vegetables onto the grill, cooking for about 5-7 minutes per side, or until they are tender and have grill marks.
8. Remove the vegetables from the grill and let them cool slightly.
9. Chop the fresh basil and sprinkle it over the grilled vegetables 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: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

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

Tags