When I’m grilling, I always have a veggie I grill at the same time as the meat. This is part of my “Meal on the Grill” concept where I do everything on the grill, start to finish. Grilling veggies gives them a great char and flavor without having to add a lot of fat. I make a simple marinade and finish with a lot of fresh grated parm and these are always a hit! The cold squash and zucchini are great the next day served with a salad or added to other dishes such as pizza. Great served as a cold antipasto salad the next day with meats or added to a traditional salad.
Ingredients
- Equal parts Squash, zucchini - sliced lengthwise
- Olive oil
- Garlic
- Fresh herbs
- Sea salt
- Pepper
- Fresh grated Parmesan
Directions
- Slice veggies lengthwise and drizzle with balsamic, olive oil, garlic, fresh herbs, sea salt and pepper.
- Grill on medium direct heat until char marks form.
- Once off the grill, sprinkle with fresh grated parm. Great served hot or cold!
Useful Links
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 36g | |
Recipe makes 4 servings | |
Calories 232 | |
Calories from Fat 218 | 94% |
Total Fat 24.75g | 31% |
Saturated Fat 15.68g | 63% |
Trans Fat 0.0g | |
Cholesterol 66mg | 22% |
Sodium 277mg | 12% |
Potassium 16mg | 0% |
Total Carbs 0.68g | 0% |
Dietary Fiber 0.0g | 0% |
Sugars 0.28g | 0% |
Protein 2.83g | 5% |
Advertisement
Advertisement