This easy vegetable recipe is so delicious that it will make it simple for you to get more vegetables. Plus, this is a gluten-free recipe and a dairy-free recipe, and of course, it’s a vegan recipe, so it can work in many meal plans!

While you know about our love affair with veggies, (and if not, please check out The Nutrition Twins’ Veggie Cure ), we weren’t always besties with our greens!

If this is news to you, you can read more about how and why we made the switch and that’s why we know it can be challenging to get your share. And if you’re looking for just one tidbit of motivation to eat your veggies–get this…

One reason our clients are able to hit their weight loss goals (and stay there!) is that they follow our golden rule to prevent overeating: Eat at least 1-2 cups of non-starchy veggies at meals. When you fill your stomach with low-calorie, fiber-filled veggies, you have less room for doughy carbs & other heavier items. 

And you eat less of those heavy items that contribute to weight gain. Not only does science show that eating more of your calories from veggies helps with weight loss¹! Our clients are proof of the veggie (weight loss) pudding.

Sweet-Summertime Seasoned Grilled Vegetables!

So we’re always whipping up new delicious veggie dishes to help make it easier for you to get more!  You’ll want to check out these veggie recipes we created last week– our Strawberry and Citrus Salad with Avocado  Baked Zucchini Boats and Smoked Paprika Zucchini Chips.

And since we know that we can’t expect that everyone will just eat ‘em raw, steamed (or any way!) for fun, the way we do  :), we continuously love to share our jazzed up, kid-approved, husband A-OK’d, “lip-smacking”, not-your-ordinary veggie recipes!

So here is your scrumptious seasoned grilled vegetables recipe that can easily be paired with a protein like chicken or fish for a meal, or just snacked on for an afternoon boost! 🙂

Sweet-Summertime Seasoned Grilled Vegetables

Serves 8 portions

Ingredients

(We used organic squash and bell peppers since they rank among the veggies with more pesticide residues [See our post on The Dirty Dozen & Whether or Not You Should Go Organic]

• 1 green squash (zucchini)
• 1 yellow squash
• 1 onion
• 12 garlic cloves
• 1 pound thin asparagus
• 1 red pepper
• 1 green pepper
• 1 orange pepper
• Seasonings: paprika, garlic powder, onion powder, oregano, basil, and black pepper (if you have fresh basil this is heavenly with it!)– we use about 2 tablespoons total of the combined spices.
• Extra virgin olive oil in a spray bottle.

Instructions

1. Preheat the oven to 350 degrees.
2. Simply clean and cut vegetables in your favorite way (size and shape don’t matter!)
3. Spritz vegetables with olive oil in a bowl then season with the desired amount of spices. By using a spray bottle, the oil is evenly dispersed, the calories are maintained and the flavor is amazing!
4. Line a baking sheet with parchment paper (we used unbleached parchment paper).
5. Turn the heat up to 400 degrees on the oven and roast the veggies for 20 minutes, tossing the veggies every 5 minutes. Enjoy!

Nutritional information, per 1 serving (roughly 3/4 cup)

• 30 calories,
• 1g fat
• 5.5mg sodium
• 181mg potassium
• 5g carbohydrates
• 3g fiber, 2g protein
• 13.4% Vitamin A
• 18.6 Vitamin C
• 7.7% Folate
• 10% Manganese

¹ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4086735/

Sweet-Summertime Seasoned Grilled Vegetables

 

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While you all know about our love affair with veggies, (and if not, please check out The Nutrition Twins’ Veggie Cure we know that we can’t expect that everyone will just eat ‘em raw, steamed (or any way!) for fun, the way we do J. So we continuously love to share our jazzed up, kid-approved, husband A-OK’d, “lip-smacking”, not-your-ordinary veggie recipes! So here is your scrumptious veggie recipe that can easily be paired with a protein like chicken or fish for a meal, or just snacked on for an afternoon boost! 🙂

Serves: 8

Ingredients

• (We used organic squash and bell peppers since they rank among the veggies with more pesticide residues [See our post on The Dirty Dozen & Whether or Not You Should Go Organic]
• 1 green squash (zucchini)
• 1 yellow squash
• 1 onion
• 12 garlic cloves
• 1 pound thin asparagus
• 1 red pepper
• 1 green pepper
• 1 orange pepper
• seasonings: we used paprika, garlic powder, onion powder, oregano, basil, and black pepper (if you have fresh basil this is heavenly with it!)
• ¼ cup extra virgin olive oil

Instructions

1. Simply clean and cut vegetables in your favorite way (size and shape doesn’t matter!)
2. Spritz vegetables with olive oil in a bowl then season with desired amount of spices.
3. Poke small holes in a large aluminum baking pan using a fork and place the veggies in the pan. (We used a vegetable grilling pan)
4. Fire up the grill, put the pan with the veggies in them directly on the grill & cook for about 10-15 minutes (Depends on the grill and desired “crispiness.”) If you don’t have a grill, feel free to roast in the oven on 400F for 20 minutes – moving the veggies around every 5 minutes! Enjoy!

Nutrition Information

Serving size: 1 serving Calories: 105 calories Fat: 7 g Carbohydrates: 8 g Sodium: 5.5 mg Fiber: 3 g Protein: 2g

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