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Grilled Summer Veggies with Herb Dressing
15 min prep time
10 min cook time
6porciones
Recipe by
Homemade
Photo by
Homemade
Cómo hacer Grilled Summer Veggies with Herb Dressing
Grilled Summer Veggies with Herb Dressing is a delightful and healthy side dish perfect for summer. This recipe features fresh zucchinis, red and yellow bell peppers, red onion rings, and cherry tomatoes, all tossed in olive oil and seasoned with salt and black pepper. The veggies are grilled to perfection, giving them a tender texture and beautiful grill marks.
The dish is complemented by a flavorful herb dressing made with extra virgin olive oil, balsamic vinegar, minced garlic, fresh basil, parsley, thyme, salt, and black pepper. It's a great option for people with diabetes and is both vegetarian and vegan-friendly.
15 min prep time
10 min cook time
6porciones
1 cup and 1 tbsp dressing
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Instrucciones paso a paso:
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Preheat the grill to medium-high heat.
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In a large bowl, toss sliced zucchinis, red and yellow bell peppers, red onion rings, and halved cherry tomatoes with olive oil. Season with salt and 1/2 tsp black pepper.
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Grill the veggies for about 10 minutes or until they are tender and have grill marks, turning occasionally.
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Remove the grilled veggies from the heat.
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To make the dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, minced garlic, chopped fresh basil, chopped fresh parsley, fresh thyme leaves, salt, and 1/4 tsp black pepper.
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Arrange the grilled veggies on a serving platter. Serve the dressing on the side.
Información Nutricional
6 Porciones
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Tamaño de la porción
1 cup and 1 tbsp dressing
- Cantidad por porcion Calorías 153
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Grasa Total
13.7g
- Grasa Saturada 1.9g
- Grasas Trans 0g
- Cholesterol 0mg
- Sodium 200mg
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Carbohidratos Totales
8g
- Dietary Fiber 1g
- Total Sugars 4g
- Added Sugars 0g
- Proteína 1g
- Potasio 167mg
- Phosphorous 22mg
Ingredientes
calabacín (sliced)
2 med
pimiento rojo (sliced)
1 med
pimienta amarilla (sliced)
1 med
cebolla roja (sliced into rings)
1 med
tomates cherry (halved)
1 cup
aceite de oliva
2 tbsp
salt
1/4 tsp
pimienta negra (divided use)
3/4 tsp
Aceite de oliva virgen extra (for the dressing)
1/4 cup
vinagre balsámico (for the dressing)
2 tbsp
ajo (minced, for the dressing)
1 clove
albahaca fresca (chopped, for the dressing)
1 tbsp
perejil fresco (chopped, for the dressing)
1 tbsp
tomillo fresco (for the dressing)
1 tsp
sal (for the dressing)
1/4 tsp
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