Grilled Vegetable Platter

This Grilled Vegetable Platter showcases a vibrant array of seasonal vegetables, marinated in Italian herbs and grilled to perfection. It's a delightful low-carb dinner option that celebrates the flavors of Italy while being both healthy and satisfying.

Ingredients

• Zucchini - 1 medium
• Bell pepper (red or yellow) - 1 medium
• Eggplant - 1 small
• Cherry tomatoes - 150 grams
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - a handful, for garnish

Steps

1. Preheat the grill to medium-high heat.
2. Wash and slice the zucchini, bell pepper, and eggplant into 1 cm thick slices.
3. In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper to create a marinade.
4. Add the sliced vegetables to the marinade and toss to coat evenly. Allow them to marinate for about 10 minutes.
5. Place the marinated vegetables on the grill and cook for 4-5 minutes on each side until they are tender and have nice grill marks.
6. During the last 2 minutes of grilling, add the cherry tomatoes directly on the grill, turning occasionally until they are blistered.
7. Once cooked, remove the vegetables from the grill and arrange them on a serving platter.
8. Garnish with fresh basil leaves before serving.

Nutrition

• Calories: 150
• Protein: 2 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 a variety of vegetables.
• Low in carbohydrates, making it suitable for low-carb diets.

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