Summer Veggie Disks

Zucchini and yellow squash are both summer vegetables that are high in water content, making them a refreshing choice for hot summer days.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Summer Veggie Disks

Cooking Method: Baking, Grilling Cuisine: Italian, Mediterranean Courses: Appetizer, Lunch, Side Dish Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 cup Zucchini
• 2 cup Yellow Squash
• 1 cup Red Bell Pepper
• 1 cup Yellow Bell Pepper
• 2 tablespoon Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Fresh Basil
• 2 tablespoon Balsamic Glaze

Instructions

1. Preheat the grill or oven to medium-high heat.
2. Slice the zucchini, yellow squash, red bell pepper, and yellow bell pepper into 1/4-inch thick disks.
3. In a bowl, combine olive oil, garlic powder, salt, and black pepper.
4. Brush both sides of the veggie disks with the olive oil mixture.
5. Place the veggie disks on the grill or baking sheet.
6. Grill or bake for about 10 minutes on each side, or until tender and slightly charred.
7. Remove from the grill or oven and let rest for 5 minutes.
8. Sprinkle fresh basil over the veggie disks.
9. Drizzle with balsamic glaze.
10. Serve as a side dish or appetizer.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 10g4%

Sugars 4g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.