Servings: 1 Serving
Calories: 141kcal
Ingredients
Vegetables
- ¼ red bell pepper diced
- ¼ yellow squash diced
- ¼ zucchini diced
- ¼ Japanese eggplant diced
- 2 large mushrooms cut in half
- 3 spears asparagus cut off bottom 1/4 and discard and cut remaining stems in 2" pieces
- ¼ yellow onion diced
Marinade
- 2 tsp olive oil
- 1 ½ tsp balsamic vinegar
- salt and pepper to taste
- ½ clove garlic minced
Instructions
- Place the diced vegetables into a ziplock bag or other type of storage container.
- Add the marinade, seal the container, and shake.
- Refrigerate the vegetables and let marinate for at least an hour.
- Heat a grill to med/high.
- Put the vegetables on the grill using a grill basket or tin foil with sides turned up to create a "basket", and cook until softened and slightly charred or to your desired preference.
- Feel free to make extra and add them on top of salads, put them over pasta or rice, and mix them into my scrambled eggs.
Nutrition
Serving: 1serving | Calories: 141kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Natural Sugar: 9g
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