This weekend marks the unofficial start of summer and it also means “Grilling Season” (although for those of us who love to grill I’m sure this started already!).
For those of you who have been following my blog and are more interested in some of my “healthier” posts, I just wanted to say that despite my lack of posting about my weight loss journey and Slimmed Down Sensations, I am still going strong (just not as quickly as I’d hoped)! I’m still filling up with lots and lots of veggies and made this side the other night with dinner. It does have a higher Weight Watchers Points Plus value because of the oil, but I’ve played around with it a bit and found that this was the minimum amount of oil I could use to get that great flavor. Throughout the meal I couldn’t stop mentioning how awesome the veggies were! I completely cleaned my plate!!
For me to rave about vegetables is MONUMENTAL!! This makes a really big portion and is very filling. I used a grill basket to put everything in. You could do this on foil, but you won’t get the same chargrilled taste. Also, if you are very particular about the texture of your veggies you may want to add the different veggies based on the length of time they’ll take to get done…for instance the carrots, broccoli and eggplant will take a little bit longer than the asparagus & onions. I put everything on at the same time and the asparagus, onions and even the broccoli were a little bit softer than they should have been, but this really didn’t bother me because the overall flavor was so good I didn’t even think about the texture. You could also par-boil the carrots to soften them up and they won’t need to be on the grill for so long. You can pretty much add whatever veggies you want, but for me the veggies listed in the recipe have been the best combo I’ve tried so far.
So without further ado…here is my grilled veggie recipe (modified from an Emeril recipe ).
Cheers to Grilling Season!!!!
Grilled Veggies (Makes 4 servings; 1 serving = 4 Weight Watchers Points Plus)
(Source: Emeril Lagasse)
1/3 cup extra virgin olive oil
3 tbsp. balsamic vinegar
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh parsley
1 small eggplant, cubed
4 medium carrots, peeled and sliced
6-8 asparagus spears, cut into 1″ pieces
1 small head of broccoli, chopped
1 small onion, sliced
- In a medium bowl whisk together the olive oil, balsamic vinegar, and fresh herbs.
- Prepare vegetables as stated above and add to a large Ziploc bag.
- Pour marinade over vegetables and place in refrigerator for 30 minutes to 1 hour.
- Preheat grill to medium heat and place vegetables in a grill basket over direct heat for about 10 minutes.
- After the first 10 minutes move grill basket to indirect heat for another 10 minutes or until all the vegetables are tender.