While you all know about our love affair with veggies, (and if not, please check out The Nutrition Twins’ Veggie Cure we know that we can’t expect that everyone will just eat ‘em raw, steamed (or any way!) for fun, the way we do J. So we continuously love to share our jazzed up, kid-approved, husband A-OK’d, “lip-smacking”, not-your-ordinary veggie recipes! So here is your scrumptious veggie recipe that can easily be paired with a protein like chicken or fish for a meal, or just snacked on for an afternoon boost! :)
Ingredients
(We used organic squash and bell peppers since they rank among the veggies with more pesticide residues [See our post on The Dirty Dozen & Whether or Not You Should Go Organic]
1 green squash (zucchini)
1 yellow squash
1 onion
12 garlic cloves
1 pound thin asparagus
1 red pepper
1 green pepper
1 orange pepper
seasonings: we used paprika, garlic powder, onion powder, oregano, basil, and black pepper (if you have fresh basil this is heavenly with it!)
¼ cup extra virgin olive oil
Instructions
Simply clean and cut vegetables in your favorite way (size and shape doesn’t matter!)
Spritz vegetables with olive oil in a bowl then season with desired amount of spices.
Poke small holes in a large aluminum baking pan using a fork and place the veggies in the pan. (We used a vegetable grilling pan)
Fire up the grill, put the pan with the veggies in them directly on the grill & cook for about 10-15 minutes (Depends on the grill and desired “crispiness.”) If you don’t have a grill, feel free to roast in the oven on 400F for 20 minutes – moving the veggies around every 5 minutes! Enjoy!
Nutrition Information
Serving size: 1 serving Calories: 105 calories Fat: 7 g Carbohydrates: 8 g Sodium: 5.5 mg Fiber: 3 g Protein: 2g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/seasoned-grilled-vegetables/