Grilled Vegetables

Organ and tissue transplantation and donationDiseases and conditionsDiet and nutritionKidney transplantationDiabetesDiet and meal planningCKD diet
Grilled Vegetables: A mix of zucchini, fennel, mushrooms, tomatoes, and red onion grilled or broiled to golden perfection. A flavorful, healthy side dish.
Meal TypeDinner, Lunch, Side dish 
DietsHigh fiber, Low cholesterol, Low fat, Low phosphorus, Low sodium, Vegetarian 
Ingredients
Yield:
Serves 4
  • 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
Grilled Vegetables
Directions
Prep: 45 min, Cook: 20 min, Total: 1 hr 5 min
  1. Slice the zucchini, slice the fennel, quarter the mushrooms, cut tomatoes into 8 pcs, slice the onion, shred basil leaves, and toss with thyme and oregano.
  2. In a large mixing bowl add all the vegetables together.  
  3. 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 even with all the vegetables.
  4. 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.
Nutritional Information
  • Calories 108
  • Carbohydrates 23.8 g
  • Dietary Fiber 8.2 g
  • Protein 5.5 g
  • Fat 1.1 g
  • Saturated Fat 0.3 g
  • Sodium 68.9 mg
  • Potassium 1324.1 mg
  • Calcium 124.6 mg
  • Phosphorus 82.6 mg