Grilled Sweet Baby Peppers, Zucchini & Jasmine Rice
One of my favorite light carbohydrate combinations is a plain white Jasmine rice and a bowl of grilled vegetables. One of the best tasting options I have found is preparing vegetables on the grill, giving them a nice smokey flavor. You can place each sliced option onto wooden sticks and grill vegetable kabobs for a char-tasting experience, or just throw them into a foil wrap and cook until moist. Either way, they are delicious and I am a fan. For this recipe I used the foil method, which is handy especially if you are grilling other things at the same time. I asked my husband to throw these on while grilling dinner so I could enjoy them throughout the entire week.
This is my go-to, after workout meal. If you are following my meal plan, you may have noticed that this is recipe number 3 out of 5 in the scale of portioned meals for a healthy day and energized workout. After a workout, your body craves carbohydrates and protein so it's best to give it a healthy dose of love. This recipe is under 250 calories and the perfect balance of replenishing necessities after a hard day or sweaty routine. In order of appearance on my menu of meals under 300 calories, I have provided my Blueberry & Almond Breakfast Smoothie with Honey Granola , followed by a brunch option, Raspberry Banana & Almond Parfait with Honey Granola.
For our third meal we will have grilled peppers and Jasmine rice.
Grilled Peppers
1 Large Zucchini, Sliced
6 Sweet Baby Peppers, Sliced
2 Cups Whole Mushrooms, Halved
1 Green Pepper, Cubed
3 Cloves Garlic, Sliced
2 Tablespoons Pineapple Juice
1/2 Teaspoon Steak Seasoning
1/2 Teaspoon Season Salt
2 Tablespoons Butter
In a medium-sized mixing bowl, add zucchini, sweet baby peppers, mushrooms, green pepper and garlic. Toss until well mixed. Add pineapple juice, steak seasoning and salt. Gently stir with a spatula until well coated. In one or two large pieces of foil, add vegetables and add 1 tablespoon of cold butter to each. Close foil completely and place over a hot grill. Cover and cook for 10-15 minutes until softened to desired taste. Season with any additional salt or pepper to taste.
(About 6 Servings)
Jasmine Rice
2 Tablespoons Butter
2 Cups Dry Jasmine Rice
1 Tablespoon Salt
2 1/2 Cups Water
In a 2 quart sauce pot, add butter and heat to high heat. When melted, add rice and stir until coated in melted butter. Add salt, water and stir until well mixed. Cover and let heat to a boil. Boil for one minute and reduce to low heat. Without stirring, cook for 25 minutes or until soft. Remove from heat and serve warm.
(About 6 Servings)
In a bowl, add one cup prepared warm Jasmine rice. Top with a 1 cup layer of grilled vegetables and serve warm. This meal is about 250 calories, gluten-free, dairy-free and meat-free.
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2 Tablespoons Pineapple Juice
1/2 Teaspoon Steak Seasoning
1/2 Teaspoon Season Salt
2 Tablespoons Butter
In a medium-sized mixing bowl, add zucchini, sweet baby peppers, mushrooms, green pepper and garlic. Toss until well mixed. Add pineapple juice, steak seasoning and salt. Gently stir with a spatula until well coated. In one or two large pieces of foil, add vegetables and add 1 tablespoon of cold butter to each. Close foil completely and place over a hot grill. Cover and cook for 10-15 minutes until softened to desired taste. Season with any additional salt or pepper to taste.
(About 6 Servings)
Jasmine Rice
2 Tablespoons Butter
2 Cups Dry Jasmine Rice1 Tablespoon Salt
2 1/2 Cups Water
In a 2 quart sauce pot, add butter and heat to high heat. When melted, add rice and stir until coated in melted butter. Add salt, water and stir until well mixed. Cover and let heat to a boil. Boil for one minute and reduce to low heat. Without stirring, cook for 25 minutes or until soft. Remove from heat and serve warm.
(About 6 Servings)
In a bowl, add one cup prepared warm Jasmine rice. Top with a 1 cup layer of grilled vegetables and serve warm. This meal is about 250 calories, gluten-free, dairy-free and meat-free.
⇨ Dont Forget to follow me on Facebook, Pinterest, Instagram & Twitter. Click the links below to follow more Vegan and Vegetarian Recipes and Gluten-Free Blogs!
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