Grilled Balsamic Veggies

Health Highlights

Ingredients

1 large	Zucchini (cut in half lengthwise (1/2 inch slices))
1 medium pepper(s)	Orange bell pepper (cut into wide strips)
1 medium pepper(s)	Yellow bell pepper (cut into wide strips)
1 medium pepper(s)	Red bell pepper (cut into wide strips)
1 large	Yellow onion (cut into 1/2 inch rounds)
1/2 cup	Parsley, fresh (chopped)
2 tbsp	Coconut oil
2 tbsp	Balsamic vinegar
1 tsp	Salt
1/2 tsp	Black pepper
2 clove(s)	Garlic (crushed)

In a small bowl, whisk together last 4 ingredients for Balsamic Dressing and set aside.
Preheat grill on low and spray with cooking spray. Place vegetables in a single layer on the grill, close the lid and cook for 12 minutes, flipping once.* Vegetables should be tender to the touch, with nice grill marks. Cook longer if you like softer vegetables.
Transfer vegetables to a large bowl, pour Balsamic Dressing on top, sprinkle with parsley/basil and gently mix. Serve hot, warm or cold. Vegetables taste even better the next day as the flavours continue to “marry” each other.

Refrigerate for 3-4 days

Calories 127

Calories from fat 66

Calories from saturated fat 52

Total Fat 7.3 g

Saturated Fat 5.8 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.2 g

Monounsaturated Fat 0.5 g

Cholesterol 0

Sodium 606 mg

Potassium 526 mg

Total Carbohydrate 14.3 g

Dietary Fiber 2.9 g

Sugars 6.2 g

Protein 2.5 g

Vegetables

3.0