Grilled Mixed Vegetables - PCOS-Friendly Recipe

Name: Grilled Mixed Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: PCOS-Friendly
Ingredients: 1 garlic clove, lightly crushed; 5 tablespoons olive oil; 2 tablespoons water; 2 anchovies; 1 handful fresh flat-leaf parsley, leaves picked and chopped fine; 1 tablespoon capers; Kosher salt and freshly ground black pepper; 1/2 large eggplant, sliced; 2 zucchini, sliced lengthwise about 1/4-inch thick; 1 endive, remove any damaged outer leaves and then cut in 1/2 lengthwise; Kosher salt and freshly ground black pepper; Extra-virgin olive oil

Servings: 4

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

1 garlic clove, lightly crushed
5 tablespoons olive oil
2 tablespoons water
2 anchovies
1 handful fresh flat-leaf parsley, leaves picked and chopped fine
1 tablespoon capers
Kosher salt and freshly ground black pepper
1/2 large eggplant, sliced
2 zucchini, sliced lengthwise about 1/4-inch thick
1 endive, remove any damaged outer leaves and then cut in 1/2 lengthwise
Kosher salt and freshly ground black pepper
Extra-virgin olive oil

Instructions

Heat the grill to medium-high heat. Grill the eggplant, zucchini, and endive for about 2 minutes on each side.
Serve the vegetables warm on a large platter, dressed only with acciugata.

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Nutrition per Serving

Ingredients

Instructions

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