Page 31 - JG Performance Recipe Book May
P. 31
Grilled Vegetable Platter
INGREDIENTS
60ml olive oil
2 tbsp honey
4 tsp balsamic vinegar
1 tsp dried oregano
1⁄2 tsp garlic powder
1⁄8 tsp pepper
Pinch salt
450g fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 21⁄2cm strips
1 medium yellow summer squash, cut into 1cm slices 1 medium red onion, cut into wedges
SERVES: 6
TOTAL TIME: 30 Minutes
INSTRUCTIONS
Combine the first 7 ingredients together by whisking in a bowl. Then place 3 tbsp of the marinade in a large bowl. Add vegetables and turn until well coated.
Cover and allow to marinate at room temperature for 11⁄2 hours.
Transfer the vegetables to a grill pan cook, over medium heat turning occasionally, until crisp but still tender.
Place vegetables on a large serving plate and drizzle with remaining marinade.
MACROS
CALORIES 149 PROTEIN 2 CARBS 15 FATS 9 FIBRE 2
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