Grilled Vegetables

Grilled vegetables marinated in a savory Korean BBQ sauce bring a delightful smoky flavor to your plate. This gluten-free dish is not only vibrant and colorful but also packed with nutrients, making it a perfect accompaniment to any meal.

Ingredients

• Zucchini - 150 grams
• Red bell pepper - 100 grams
• Yellow bell pepper - 100 grams
• Mushrooms (shiitake or button) - 100 grams
• Carrot - 100 grams
• Green onions - 50 grams
• Olive oil - 2 tablespoons
• Soy sauce (gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (grated) - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Black pepper - to taste

Steps

1. Preheat your grill or grill pan over medium-high heat.
2. Wash and slice the zucchini, bell peppers, mushrooms, and carrots into bite-sized pieces.
3. Chop the green onions and set aside.
4. In a bowl, mix olive oil, gluten-free soy sauce, sesame oil, minced garlic, grated ginger, and black pepper to create the marinade.
5. Add the sliced vegetables to the marinade, ensuring they are well-coated. Let them marinate for at least 15 minutes.
6. Once marinated, place the vegetables on the grill. Cook for about 5-7 minutes on each side, or until they have nice grill marks and are tender.
7. Sprinkle sesame seeds and chopped green onions over the grilled vegetables before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Low in calories, making it a great option for weight management.

Tags