Recipe contributes primarily fibrous carbs.

Like to prepare ahead? This is a great recipe to double or triple. Seal cooked vegetables in airtight containers or bags and refrigerate or freeze until needed.

Servings: Prep Time: 20 minutes Serving Size: 1 cup Cook Time: n/a

INGREDIENTS

  • Marinade:
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon chili powder
  • (red) pepper
  • Vegetables:
  • 3 medium zucchini (courgettes) (cut in 1/4-inch slices)
  • 3 medium yellow summer squash (cut in 1/4-inch slices)
  • 1 red or green bell pepper (seeded and cut in 1/4-inch slivers)
  • 1 medium sweet onion (optional) (cut in 1/4-inch wedges)

NUTRITION PROFILE

Fat: 0g Protein: 3g Carbs: 15g Fiber: 3g Sugar: 8g

Calories: 72

DIRECTIONS

In a bowl large enough to accommodate the vegetables and marinade, whisk together the Worcestershire sauce, soy sauce, chili powder and cayenne pepper.

Cut the vegetables as described above and add to the marinade, then stir gently until the vegetables are well coated. Cover bowl and refrigerate for at least one hour, stirring occasionally.

If grilling the vegetables, preheat the grill.

Grill marinated vegetables as instructed in the notes or transfer the mixture to a large skillet and cook over medium-high heat, stirring frequently, until most of the marinade has evaporated. Season to taste with salt and pepper. Serve hot.

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