Under 130 Calories: 4 Gorgeously Grilled Veggie Side Dishes
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Don’t put the grill away just yet. Sure, you’ve been using it to fire up juicy burgers, tender steaks and finger-lickin’ chicken all summer long. But have you been taking advantage of this quick and handy tool when it comes to creating super easy, low-cal side dishes that are tasty, light, and ready to be devoured in a matter of minutes?

It’s never too late!

These veggie sidekicks are 130 calories or less per serving, and are ready in 15 – 20 minutes flat.

 

Portobello Toasts with Goat Cheese, Zucchini & Spinach

4 portobello mushroom caps

1 zucchini, sliced

2 cups baby spinach

3 Tbsp goat cheese crumbles

¼ tsp salt

¼ tsp cracked black pepper

2 Tbsp extra-virgin olive oil

1 Tbsp lemon juice

1 Tbsp white wine vinegar

1 tsp Italian seasoning mix

1 tsp garlic powder

1 tsp dried red chili flakes

Preheat the grill to medium-high heat.

In a bowl, whisk together the olive oil, lemon juice, vinegar, Italian seasoning mix, garlic powder and dried red chili flakes.

Brush both sides of the Portobello caps and the zucchini slices with a thin coating of the olive oil mixture (reserve the rest). Grill the mushrooms and zucchini, turning once, until tender (about 3 to 5 minutes).

Remove the portabello caps from the grill, top-side down, onto a plate. Place the grilled zucchini slices into a bowl and toss with the baby spinach, the remaining olive oil dressing and salt and pepper. Divide this mixture on top of the 4 mushroom caps, and sprinkle each one with goat cheese crumbles.

Nutrition facts per serving: 120 calories/8g total fat (2.5g saturated fat)/7g total carbs (2g dietary fiber)/6g protein

 

Grilled Balsamic Tomato Caps with Basil Croutons

4 firm, ripe tomatoes, halvedtomato-1702896_1920

1 slice whole wheat bread, toasted and crumbled

2 Tbsp balsamic vinegar

2 Tbsp extra-virgin olive oil

3 Tbsp fresh basil leaves, coarsely chopped

¼ tsp salt

¼ tsp cracked black pepper

Preheat grill to medium-high heat.

In a small bowl, whisk the balsamic vinegar and olive oil together. Brush the cut sides of each tomato with a thin coat of the oil-vinegar mixture.

Grill the tomato halves, cut side down, until slightly tender, about 3 to 5 minutes. Baste the top side with more oil-vinegar mix and flip the tomatoes over, grilling for another 2 minutes. Pour the remainder of the oil-vinegar mix in a bowl and toss with the toasted croutons and torn basil.

Plate the tomatoes cut-side up, top each one with the basil croutons mixture and sprinkle with salt and pepper.

Nutrition facts per serving: 130 calories/8g total fat (1g saturated fat)/13g total carbs (1g dietary fiber)/2g protein

 

Grilled Asparagus with Sesame Ginger Vinaigrette

1 lb asparagus, root ends trimmed off

1 Tbsp sesame oil

1 Tbsp extra-virgin olive oil

1 Tbsp lime juice

1 Tbsp rice vinegar

1 tsp ginger powder

1 tsp pure maple syrup

1 Tbsp sesame seeds

Preheat grill to medium-high heat.

In a bowl, whisk together the sesame oil, olive oil, lime juice, rice vinegar, ginger powder and maple syrup.

In a shallow dish, toss the asparagus with 2 Tbsp of the sesame vinaigrette.

Grill until tender, turning often and basting with another 1 tablespoon of the vinaigrette while grilling, for about 3 to 5 minutes.

Remove the grilled asparagus to a plate and drizzle with the remainder of the vinaigrette and sesame seeds.

 

Grilled Radicchio with Capers

2 heads of radicchio, cut into 6 wedges

2 Tbsp extra-virgin olive oil

2 Tbsp balsamic vinegar

1 Tbsp capers, drained

1 Tbsp fresh parsley, finely chopped

1/8 tsp salt

¼ tsp cracked black pepper

Preheat grill to medium-high heat.

Brush the radicchio wedges with 1 Tbsp of olive oil. Grill until slightly charred and soft, about 3 minutes per side.

Transfer the grilled radicchio wedges to a bowl and toss with 1 Tbsp olive oil, balsamic vinegar, capers, parsley, salt and pepper.

Nutrition facts per serving: 90 calories/7g total fat (1g saturated fat)/6g total carbs (1g dietary fiber)/1g protein

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