Sweet-Summertime Seasoned Grilled Vegetables

Having a hard time getting your veggies? Or if  you’re looking for a new, more interesting way to get your greens, you’ll want to check this out… 😉

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 why we’re always whipping up new veggie dishes to help make it easier for you to get more veggies!  That’s why we made these veggie recipes last week– our Strawberry and Citrus Salad with Avocado  and our Baked Zucchini Boats and our 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 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! 🙂

 

 

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Sweet- Summertime Seasoned Grilled Vegetables

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 about 2 tablespoons total of the combined spices–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

 

Directions

  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!

 

 

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

105 calories, 7g fat, 5.5mg sodium, 181mg potassium, 8g carbohydrates, 3g fiber, 2g protein

13.4% Vitamin A, 18.6 Vitamin C, 7.7% Folate, 10% Manganese

 

Sweet-Summertime Seasoned Grilled Vegetables
 
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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