Grilled Veggies

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

Ingredients

Serving size: 4 ounces

Change Servings:

Servings:

red bell pepper (small, seeded and sliced)

green bell pepper (medium, seeded and sliced)

yellow bell pepper (medium, seeded and sliced)

yellow squash (medium, sliced)

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

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.

Per serving

Calories: 83 kcal

Protein: 1 g

Carbohydrates: 6 g

Dietary Fiber: 2 g

Phosphorus: 39 mg

Potassium: 217 mg

Sodium: 280 mg