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Grilled Antipasto
Source: dLife

Grilled vegetables and Parmesan cheese, drizzled with balsamic vinegar.

Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 36.7
Total Carbs 6.1 g
Dietary Fiber 1.9 g
Sugars 3.9 g
Total Fat 0.7 g
Saturated Fat 0.2 g
Unsaturated Fat 0.1 g
Potassium 256.9 mg
Protein 2.6 g
Sodium 6.4 mg
Dietary Exchanges
, 1 Vegetables , 1 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat and oil grill. Place the pepper on the grill first and, using tongs to turn, char on all sides.
  2. Remove from grill, and place pepper in a closed paper bag to sweat until cool enough to handle. Place under running cold water, slip off the skin, and remove the seeds.
  3. Cut into 1/2-inch slices. Place in an antipasto serving dish.
  4. Place the asparagus and mushrooms in an oiled grill basket or on a piece of foil poked with holes. Lightly coat the vegetables with cooking spray and place on grill. Turn often, until cooked al dente.
  5. Transfer asparagus and mushrooms to the antipasto dish. Top with cheese curls.
  6. Spray the vegetables with cooking spray and drizzle with the vinegar.

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