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Heart Health
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Grilled Antipasto Vegetables
Tara Stantz, Registered Dietician
These grilled veggies pair wonderfully with any grilled tenderloin, chicken or fish entrée. Serve fresh from the grill for the first meal, then chop up and add to a salad or pasta for another meal the next day. The recipe below yields extra grilled vegetables for an additional meal.
4 red bell peppers, halved and seeded
2-3 large zucchini and/or yellow squash, cut lengthwise
1 eggplant, cut lengthwise
6 4" Portobello mushroom caps
2 pounds asparagus
4 red onions, peeled and cut into wedges (optional)
MARINADE:
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
2 tablespoons water
6 garlic cloves, minced
1) Make marinade in a large bowl and add vegetables; toss well to coat. Brush on marinade to Portobello mushroom caps (tops & bottoms) and asparagus, as these vegetables are more fragile. Marinate vegetables for a minimum of 15 minutes. 2) While vegetables are marinating, prepare grill. Grill vegetables, turning frequently, until tender, about 3 minutes on each side.
Nutrients
Makes 11 cups (serving size: 1 cup).
Calories 102
Fat 2.2g (0.3g sat, 1.3g mono, 0.4g poly)
Protein 5.7g
Carbohydrates 18.9g
Fiber 6.8g
Cholesterol 0mg
Iron 1.9mg
Sodium 157mg
Calcium 72mg
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