non-veg
⏳ Prep Time: 25 minute
02 Jul 2022
364 kcal
24 gm
17.5 gm
22 gm
Balsamic vinegar: 30 ml
Capers: 1 gm
Minced garlic: 1 gm
Sun-dried tomatoes, roughly chopped, dry-packed: 3 gm
Red bell peppers, seeded and cut into large strips: 110 gm
Asparagus spears: 4 pieces
Zucchini, sliced: 100 gm
Red onion, sliced: 10 gm
Extra-virgin olive oil: 5 ml
Salt and ground black pepper: To taste
Hard-boiled eggs, peeled and quartered: 2
Olives, roughly chopped: 10 gm
Reduced-fat cheese, crumbled: 30 gm
Chopped fresh basil: To taste
Into the bowl of a food processor, add vinegar, capers, garlic, and sun-dried tomatoes. Process until well-combined. Reserve.
In a large mixing bowl, combine the red peppers, asparagus, zucchini, and red onion. Add the olive oil, salt, and pepper. Toss to combine.
Prepare a grill to medium-high heat. Lightly coat the grill grates with cooking spray.
Once the grill is hot, grill vegetables, turning occasionally, until lightly charred.
In a bowl, add grilled veggies and vinaigrette. Keep tossing to combine.
Divide vegetables between plates. Top with eggs, olives, cheese, and basil.
Empower yourself with our expertly crafted diet plan.
To give you the best experience, this site uses Cookies