Grilled Mixed Vegetables

Jeanette Jenkins, author of The Hollywood Trainer Weight-Loss Plan: 21 Days to Make Healthy Living a Lifetime Habit, developed this recipe as an easy way to automate your meals. This dish is perfect as a healthy lunch made with left-overs from the previous night's delicious dinner. Purchase your copy of The Hollywood Trainer Weight-Loss Plan here.

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Jeanette Jenkins, author of The Hollywood Trainer Weight-Loss Plan: 21 Days to Make Healthy Living a Lifetime Habit, developed this recipe as an easy way to automate your meals. This dish is perfect as a healthy lunch made with left-overs from the previous night's delicious dinner. Purchase your copy of The Hollywood Trainer Weight-Loss Plan here.

Ingredients

  • 2 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1 tsp dry thyme
  • 1 tsp droregano
  • 1 tsp dry basil
  • 1 tsp black pepper
  • 1 large sweet onion
  • 1 large red pepper
  • 1 large yellow pepper
  • 8 baby Portobello mushrooms, cleaned and stems removed
  • 2 medium zucchini, ends trimmed and sliced
  • medium yellow summer squash, sliced

Directions

Mix the oil, vinegar, thyme, oregano, basil and ground pepper in a small bowl. Brush both sides of the vegetables with the mixture and grill for 15 minutes on medium heat, or until vegetables are tender.
Nutrition Facts
153 calories
3.5 g protein
17.6 g carbohydrates
4.5 g fiber
7 g fat
1 g saturated fat
22.5 mg sodium