Lightly brush the vegetables with olive oil and season with salt and pepper.
Preheat your BBQ and give it a spray with some avocado oil. Cover and grill for 3 to 5 minutes for asparagus, turning once, and about 10 minutes for the zucchini, bell pepper, and onion, and eggplant turning once, or until vegetables are tender.
Remove and cool. Chop all of your cooked veggies, and combine in a large serving dish with fresh chopped parsley and basil.
Drizzle on lots of red wine vinegar, balsamic glaze would be divine as well. Season with salt and pepper to taste and serve! If you are not dairy-free, feel free to add some feta to this dish. Serve with your favourite source of protein and enjoy!
Protein: 4 g
Carbs: 22 g
Fibre: 2g Fat: 7 g
Recipes curated by Taylor Robinson @Dishingwithtay provided by Confidence by Randi