Grilled Vegetable Platter: Bariatric Recipe

Grilled Vegetable Platter

Grilled Vegetable Platter

1/4 cup olive oil
2 tablespoons sugar-free honey
1 tablespoon plus 1/2 teaspoon balsamic vinegar, divided
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into four wedges
1/8 teaspoon pepper
Dash salt

In a small bowl, combine the oil, sugar-free honey, 1 tablespoon vinegar,
oregano and garlic powder. Pour 3 tablespoons marinade into a large
resealable plastic bag; add the vegetables. Seal bag and turn to
coat; refrigerate for 1-1/2 hours. Cover and refrigerate remaining
Place vegetables on a grilling grid or disposable foil pan with hole poked in
bottom. Transfer to grill rack. Grill, covered, over medium heat for 4-6 minutes on
each side or until crisp-tender.

Transfer to a large serving platter. Combine reserved marinade and
remaining vinegar; drizzle over vegetables. Sprinkle with salt and pepper. Makes
6 servings.

Nutrition information per serving: 140 calories, 2 grams protein, 9 grams fat, 15 grams
carbohydrate, 50 mg sodium.

Download Recipe:  Grilled Vegetable Platter Recipe

About Deb Hart

Deb Hart is a Registered Dietitian Nutritionist. For the last 28 years, she has been helping bariatric surgery patients reach their health and weight goals. She teaches people how to set up a lifestyle that supports a healthy weight. Deb set up her own lifestyle to include lots of long walks with her furry family members, workout classes at her local wellness center, meal prepping, and finding new ways to enjoy foods without added sugar.
This entry was posted in Barix Recipes and tagged , , . Bookmark the permalink.

Leave a Reply