Grilled Vegetables

Appropriate for CKD, Diabetes
(*This recipe is moderately high in potassium. If you're on dialysis, please check with your dietitian if it is right for you.*)

Grilled Vegetables

Serves 4
½ Cup Per Serving


Ingredients:

3 medium zucchinis, sliced
2 heads of anise (fennel), sliced
8 button mushrooms, quartered
4 Roma tomatoes cut into eighths
1 red onion, cut in half and then sliced
2 tablespoon fresh basil leaves, shredded
1 teaspoon fresh thyme
1 teaspoon fresh oregano

Dressing:
1 clove garlic, minced
2 ½ teaspoons Dijon mustard
3 tablespoons lemon juice
4 tablespoons olive oil
½ teaspoon fresh black pepper

Directions:

Mix all ingredients except the cucumbers in a food processor. Refrigerate overnight. Slice cucumbers, serve with dip spooned over the top, and garnish with fresh dill sprigs.

Make the dressing by adding all of the ingredients together in a mixing bowl and whisking.

In a large mixing bowl add all the vegetables together. Pour cup of dressing over the vegetables and stir until all the vegetables have been lightly coated. Then cook vegetable mixture either on a grill or in your oven.

Outdoor Grilling
While your grill is heating to 400° F, oil a grill basket to cook the vegetables in and place the basket on the preheating grill. When the basket is hot add your vegetable mixture to your basket and cook until the vegetables turn golden brown. Remember to stir them every 5 to 7 minutes to allow the browning to occur evenly with all the vegetables.

Oven Broiling
Turn your oven to broil. Spread vegetables out into a single layer on a cookie sheet and broil until vegetables begin to turn golden brown. Turn vegetables over and keep broiling until vegetables are tender. When the vegetables are brown, pour grilled vegetables into a serving bowl and add the remaining dressing and fresh herbs.

Analysis:

Calories 198
Total fat 15 g
Saturated fat 2 g
Monounsaturated fat 10 g
Polyunsaturated fat 2 g
Omega-3 fat 0.19 g
Cholesterol 0 mg
Calcium 54 mg
Sodium 96 mg
Phosphorus 138 mg
Potassium 887 mg
Total carbohydrates 16 g
Dietary fiber 4 g
Sugar 8 g
Protein 4.5 g