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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Antipasto

Source: dLife

Grilled vegetables and Parmesan cheese, drizzled with balsamic vinegar.

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 0.7 Fat, 1.0 Vegetables, 1.1 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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Servings

Ingredients

Directions

Preheat and oil grill. Place the pepper on the grill first and, using tongs to turn, char on all sides.
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.
Cut into 1/2-inch slices. Place in an antipasto serving dish.
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.
Transfer asparagus and mushrooms to the antipasto dish. Top with cheese curls.
Spray the vegetables with cooking spray and drizzle with the vinegar.