Bariatric Recipes: Marinated and Grilled Vegetable Salad

Summer is almost here. Are you ready to fire up the grill and enjoy a great vegetable salad? This bariatric recipe is sure to please everyone. The marinade makes all the difference and provides a tasty side dish or a great lunch.

Fresh vegetables and fresh lemon juice will make this not only good but good for you. Be sure to let the veggies sit in the marinade for 30 minutes or so. It’s a delicious way to get needed bariatric vitamins while enjoying your meal.

• 1 medium red onion
• 1 sweet red bell pepper, sliced in one inch strips
• 1 pound asparagus
• 2 medium sized zucchini, slice in half lengthwise then cut into 2 inch pieces
• One ear of corn sliced in one inch pieces
• 1/3 cup lemon juice
• 1 tbsp olive oil
• 2 tablespoons minced garlic
• 1 tbsp honey
• ¼ tsp chili powder
• 1 tsp hot sauce

Break asparagus ends off. Place onion, bell pepper, asparagus and zucchini in a large plastic container or zippered plastic bag.

Combine the lemon juice, olive oil, garlic, honey, chili powder, and hot sauce and pour over the vegetables. Seal the container and gently shake to coat thoroughly. Let stand and marinate for at least 30 minutes. Shake the container about half way through.

Fire up the grill till the coals are medium heat. Remove the vegetables from the marinade and place the vegetables in a large grill basket. Grill them with the barbecue lid off for about 20 minutes or until they begin to char. You will need to turn them often.

Makes 4 servings.

Nutrition Information per serving:

• Calories: 132
• Total Carbohydrates: 23.1g
• Protein: 5.3g
• Cholesterol: 0g

Note: I’ve tried this with fresh pineapple chunks added – yummy! You can also probably stretch this one to make six servings.