Here’s your license to grill! Getting the right amount of veggies in a day is important for everything from digestion, to heart health, to immunity, and so much more. The good news: grilled veggies can be enjoyed anywhere—in your backyard or out in the woods. Prep ahead and pack these grilled veggies in a large container to take with you camping, so all you need to do is pop them on the grill.
Perfectly Balance Your Plate
Serve with 4 oz (113 g) lean protein and dinner roll with butter.
2 bell peppers
3 tbsp oil
2 tbsp balsamic vinegar
- Preheat grill to medium-high heat.
- Chop peppers into quarters. Slice zucchini lengthwise to 1⁄4" thickness. Slice eggplant into 1⁄2" rounds. In a large bowl, toss veggies with rub, oil, and vinegar.
- Carefully arrange veggies on grill. Grill, with lid closed, 4 min per side, or until charred and tender.
Per serving: Calories 120, Fat 8 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 12 g (Fibre 4 g, Sugars 6 g), Protein 2 g.