Grilled Zucchini with Peppers and Italian Herbs

Grilled Zucchini with Peppers and Italian Herbs

Macronutrients per 100g

Energy

Energy

57kcal

Sugar

Sugar

2g

Fat

Fat

47g

Fiber

Fiber

1g

Saturated Fat

Sat fat

1g

Protein

Protein

1g

Carbs

Carbs

4g

Sodium

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

Iron

10% of RDI

Magnesium

Magnesium

30% of RDI

Vitamin C

Vitamin C

47% of RDI

Omega 3

Omega 3

0% of RDI

Vitamin A

Vitamin A

0% of RDI

Calcium

Calcium

30% of RDI

Folate

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.