Grilled Zucchini with Peppers and Italian Herbs

Grilled Zucchini with Peppers and Italian Herbs

Blood Sugar: 1Servings: 4Preparation Time: 15minMeal Category: Lunch
Micronutrients:Vitamin AVitamin CFolate

Macronutrients per 100g

Energy
57kcal
Sugar
2g
Fat
5g
Fiber
1g
Sat fat
1g
Protein
1g
Carbs
4g
Sodium
3mg

Ingredients

3 medium Zucchini, 2 red Red bell peppers, 3 tbsp Olive oil, 2 tbsp Apple cider vinegar, 1 tsp Italian seasoning, 1 minced Garlic

Preparation

1. Heat the grill to medium-high. 2. Remove the ends from 3 medium Zucchini and slice lengthwise into roughly 1.27 cm (0.5 inch) thick slices. 3. Remove stems, cores, and seeds from 2 red Bell Peppers and cut each into three pieces. 4. Toss veggies with 3 tbsp Olive Oil, and season with salt and pepper. 5. Whisk together 2 tbsp Olive Oil, 2 tbsp Apple Cider Vinegar, 1 tsp Italian Seasoning, 1 minced Garlic clove, and optionally 0.25 tsp chili flakes. 6. Arrange veggies on grill, cooking for about 3 minutes per side until charred. 7. Remove, arrange on a platter, and pour dressing over.

Micronutrients % of RDI

Iron
0% of RDI
Magnesium
16% of RDI
Vitamin C
47% of RDI
Omega 3
1% of RDI
Vitamin A
84% of RDI
Calcium
15% of RDI
Folate
32% of RDI

Good to know

By pouring over the flavorful marinade after the veggies are cooked instead of before, the flavors have a chance to really soak into the hot veggies. Asparagus, onions, or eggplant can also be used.

How to Prepare

1. Heat the grill to medium-high. 2. Remove the ends from 3 medium Zucchini and slice lengthwise into roughly 1.27 cm (0.5 inch) thick slices. 3. Remove stems, cores, and seeds from 2 red Bell Peppers and cut each into three pieces. 4. Toss veggies with 3 tbsp Olive Oil, and season with salt and pepper. 5. Whisk together 2 tbsp Olive Oil, 2 tbsp Apple Cider Vinegar, 1 tsp Italian Seasoning, 1 minced Garlic clove, and optionally 0.25 tsp chili flakes. 6. Arrange veggies on grill, cooking for about 3 minutes per side until charred. 7. Remove, arrange on a platter, and pour dressing over.

Good to Know

By pouring over the flavorful marinade after the veggies are cooked instead of before, the flavors have a chance to really soak into the hot veggies. Asparagus, onions, or eggplant can also be used.

Share:
← Back to All Recipes