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