Description
A vibrant and refreshing summer dinner featuring grilled vegetables, protein, and a zesty dressing.
Ingredients
Scale
- 2 medium zucchinis, diced
- 2 bell peppers, diced
- 2 ears of corn, kernels removed
- 1 lb grilled chicken, shrimp, or tofu
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- Juice of 2 lemons
- 1 teaspoon honey or mustard
- Fresh herbs (basil, parsley, cilantro), for garnish
- Salt and pepper, to taste
Instructions
- Prep Your Ingredients: Dice the vegetables into bite-sized pieces. Marinate your protein with olive oil, lemon juice, garlic, salt, and pepper for at least 30 minutes.
- Grill the Vegetables: Preheat the grill and toss the vegetables in olive oil with salt and pepper. Grill for 5-7 minutes until tender.
- Cook the Protein: Grill marinated protein for 6-8 minutes per side for chicken or 2-3 minutes per side for shrimp until cooked through.
- Prepare the Dressing: Whisk together olive oil, lemon juice, honey, and salt in a bowl.
- Assemble Your Dish: Layer the grilled vegetables and protein on a platter, drizzle with dressing, and sprinkle with fresh herbs.
- Serve Immediately and enjoy!
Notes
Marinate proteins up to 24 hours for enhanced flavor. Grilled vegetables can be stored in the fridge until ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg