Low Carb Grilled Garden Medley with Burrata Recipe

Name: Low Carb Grilled Garden Medley with Burrata
Prep time: 30M
Cook time: 8 min
Total time: 38 min
Yield: 8
Ingredients: 2 sugar free maple flavor syrup, Maple Grove Farms; 1 fresh yellow summer squash FNDDS; 8 fresh asparagus USDA; 8 burrata cheese Trader Joe's; 0.5 natural rice vinegar, 42 grain Nakano; 8 fresh crimini mushrooms USDA; 1 fresh red bell pepper USDA; 0.5 fresh eggplant, unpeeled USDA; 1 fresh yellow bell pepper, large, 3 3/4" USDA; 1.25 kosher salt, coarse Morton; 0.25 red chili peppers, crushed flakes USDA; 2 dried apricot FNDDS; 1 fresh zucchini, with skin USDA; 5 olive oil USDA; 0.5 fresh basil FNDDS; 2 cider vinegar USDA; 1 fish sauce USDA; 1.5 fresh red cherry tomatoes USDA

9.1g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 8 Minutes
Phase: Phase 3
Difficulty: Easy

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

8.1g

Protein

14.8g

Fat

3.3g

Fiber

208.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 tbsp sugar free maple flavor syrup, Maple Grove Farms
1 med fresh yellow summer squash FNDDS
8 oz fresh asparagus USDA
8 oz burrata cheese Trader Joe's
0 1/2 cup natural rice vinegar, 42 grain Nakano
8 oz fresh crimini mushrooms USDA
1 large (2-1/4 per pound) fresh red bell pepper USDA
0 1/2 ea fresh eggplant, unpeeled USDA
1 ea fresh yellow bell pepper, large, 3 3/4" USDA
1 1/4 tsp kosher salt, coarse Morton
0 1/4 tsp red chili peppers, crushed flakes USDA
2 Tbsp dried apricot FNDDS
1 med fresh zucchini, with skin USDA
5 Tbsp olive oil USDA
0 1/2 cup fresh basil FNDDS
2 Tbsp cider vinegar USDA
1 Tbsp fish sauce USDA
1 1/2 cup fresh red cherry tomatoes USDA

DIRECTIONS

Ingredient note: we suggest using fresh cherry tomatoes on the vine for this recipe.

In a small bowl, combine diced dried, unsweetened apricots, vinegars, sugar free maple syrup, fish sauce, red chili flakes, and ¼ teaspoon kosher salt.
Prepare the vegetables for grilling. Slice eggplant into ¼-inch thick planks, sprinkle all sides with ¼ teaspoon salt and place on a paper towel lined plate. For mushrooms, trim stems and cut in half. Slice yellow squash and zucchini into ¼-inch thick planks. Cut bell peppers into 8ths. Snap the woody ends off the asparagus. Wash cherry tomatoes. Before moving to the next step, use paper towel to dab water off the eggplant slices.
In a large bowl, combine olive oil and remaining ¾ teaspoon kosher salt. Toss all vegetables to coat, or alternatively brush all vegetables evenly with olive oil and salt combination.
Heat gas grill with high flame. Once the grates are hot, reduce flame to medium high. Grill vegetables, flipping once, until they are tender and slightly charred, about 2 minutes per side. Place on a large platter, intersperse gently torn open burrata balls, and evenly dress with the apricot dressing. Top with chopped basil and serve.

Cooking Tip

Grilling vegetables is pretty simple, but there are some tips that can make the process more foolproof. First, keep the pieces of vegetable large enough that they are not likely to fall through the grates. For the asparagus, thick stemmed pieces work better, but you can use a grilling basket to keep from losing thinner asparagus spears to the flames. Second, make sure your grilling grates are clean and oiled before heating. Third, bell peppers, eggplant and summer squash are better able to hold up to the higher heat areas of the grill, while mushrooms, asparagus, and cherry tomatoes are happier outside the hot zone. Lastly, keep an eye open for flare ups, turning down the flame if needed to prevent overly charred veggies.