PCOS Vegetarian Italian Recipes: Lunch - Grilled Veggie Salad with Balsamic
Nutrition per Serving
250
Calories
8g
Protein
30g
Carbs
10g
Fat
Grocery list: zucchini, yellow squash, red bell pepper, red onion, olive oil, balsamic vinegar, cherry tomatoes, fresh basil, feta cheese. This recipe has a low GI, thanks to the high fiber content in the vegetables.
Ingredients
1 medium zucchini (sliced into 1/2 inch rounds), 1 medium yellow squash (sliced into 1/2 inch rounds), 1 red bell pepper (cut into 1 inch pieces), 1 red onion (cut into wedges), 2 tablespoons olive oil, Salt and pepper to taste, 2 tablespoons balsamic vinegar, 1/2 cup cherry tomatoes (halved), 1/4 cup fresh basil leaves (chopped), 1/4 cup crumbled feta cheese
Instructions
1. Preheat grill to medium heat. 2. In a large bowl, combine zucchini, squash, bell pepper, and onion. Drizzle with olive oil, season with salt and pepper, and toss to coat. 3. Grill vegetables until tender and lightly charred, about 10 minutes. 4. Remove from grill and let cool. 5. In a large bowl, combine grilled vegetables, balsamic vinegar, cherry tomatoes, basil, and feta cheese. Toss to combine. 6. Serve immediately or refrigerate until ready to serve.
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