Grilled Vegetables
Grilled vegetables are a delicious and healthy way to enjoy your favorite produce. Asparagus, bell peppers, onions, zucchini, and cherry tomatoes are all packed with vitamins, minerals, and antioxidants. Grilling them brings out their natural sweetness and adds a smoky flavor that is sure to please your taste buds.
Ingredients
- 1 bunch asparagus (woody ends removed)
- 1 bell pepper (deseeded and sliced)
- 1 onion (cut into thin wedges)
- 1 zucchini (sliced)
- 1 cut cherry tomatoes (halved)
- herbs & spices (to taste)
- sea salt & black pepper (to taste)
Instructions
- Cut the vegetables and sprinkle with salt and pepper. Heat the grill pan. Grill the vegetables for about 6 minutes, turning halfway.
Notes
You can use any vegetables that are suitable for grilling. You can try brussels sprouts, fennel, leeks, mushrooms, etc. Slice the vegetables into uniform thickness so they take about the same amount of time to cook.
For Liver Cleanse, exclude spices.
For Sensitive Gut, exclude garlic, onions, mushrooms, zucchini.
Nutrition per serve
Calories: 198kcal | Carbohydrates: 41g | Protein: 15g | Fat: 2g | Fiber: 16g
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My Sacred Plate is created by Jennifer Tak, an Integrative Health & Somatic Integration Practitioner exploring food, energy, and wellbeing. My Sacred Plate is where clean eating meets simplicity — offering flexible, nourishing recipes designed to support everyday balance.
For integrative menopause and nervous system support, visit My Sacred Energy.