Fresenius Medical Care has successfully completed its merger with NxStage Medical, Inc.

More Info

Grilled Veggies

A colorful, flavorful addition to any grilled meal. These non-starchy vegetables are low in phosphorus with only 6 g of carbohydrates.

Grilled Veggies

Ingredients

Serving size: 4 ounces
Change Servings:
Servings:

Ingredients

1  
red bell pepper (small, seeded and sliced)
1  
green bell pepper (medium, seeded and sliced)
1  
yellow bell pepper (medium, seeded and sliced)
1  
yellow squash (medium, sliced)
1  
zucchini (medium, sliced)
3 tablespoons
olive oil
1 tablespoon
balsamic vinegar
1⁄2 teaspoon
black pepper (sliced)
1⁄2 teaspoon
garlic powder
1⁄2 teaspoon
parsley
1⁄2 teaspoon
basil

Directions

Instructions

  • Brush the vegetables with half of the olive oil.
  • Wrap vegetables in aluminum foil.
  • Place on preheated grill.
  • Cook the vegetables till tender.
  • Place vegetables in a large bowl.
  • Mix the remaining olive oil, balsamic vinegar, garlic, parsley, basil, and pepper in a small bowl.
  • Drizzle mixture over the vegetables.
  • Serve warm.

Nutritional Analysis

Per serving
Calories: 83 kcal
Protein: 1 g
Carbohydrates: 6 g
Dietary Fiber: 2 g
Phosphorus: 39 mg
Potassium: 217 mg
Sodium: 280 mg