Grilled Veggies-Grill Up A Storm Of Nutrition

By Bryon Zirker

Grilling meat? Go ahead and grill up this lite and tasty
nutritionally filled side dish too.

Grilled Veggies Side.

Nutritional Profile:

source of vitamin A, vitamin C, vitamin B-12
Good source of riboflavin, niacin, vitamin B-6, copper

101 calories, 3 g protein, 9 g carbohydrates, 7 g fat,
1 g saturated fat, 1 g monounsaturated fat,
5 g polyunsaturated fat, 4 g sugars, 3 g fiber,
2508 IU vitamin A, .24 mg riboflavin, 2.4 mg niacin,
.77 mg pantothenic acid, .23 mg vitamin B-6,
26 mcg folate, 5.5 mcg vitamin B-12, 85 mg vitamin C,
36 IU vitamin D, .31 mg copper, .98 mg iron,
23 mg magnesium, .17 mg manganese, 417 mg potassium,
4.4 mcg selenium, 76 mg sodium

And here we go...

Ingredients Needed:

1 large red onion, thick sliced
1 large red or green pepper, cut into wide strips
1 medium zucchini or yellow squash, thick slices

2 cups large mushrooms
1/2 tsp. dried thyme leaves, crushed
1/8 tsp. ground black pepper
Sea salt
3 T. oil (a high smoke point oil like safflower,
avocado, or sunflower oil is best)

Make sure to use organic sources if possible.

How To Prepare

Put the veggies out on a piece of tinfoil, Mix the oil
pepper and thyme in a small dish.
Brush the veggies thoroughly with the oil mixture.

Add sea salt to taste. Coat the grill rack with non stick
spray and heat to low, medium low. Grill to tender about
10 minutes, turn once.

You can modify this great recipe with substitutions,
experiment make it yours. Different oils like sesame
seed and maybe asparagus if you like.