Low Carb Grilled Garden Medley with Burrata
9.1g
Net Carbs
8.1g
Protein
14.8g
Fat
3.3g
Fiber
208
Calories
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.
Ingredients:
- 2 tablespoons dried apricot
- 1/2 cup natural unseasoned rice vinegar
- 2 tablespoons cider vinegar
- 2 tablespoons sugar free maple flavor syrup
- 1 tablespoon fish sauce
- 1/4 teaspoon red chili peppers, crushed flakes
- 1 1/4 teaspoons coarse kosher salt
- 1/2 fresh eggplant, unpeeled
- 8 ounces fresh crimini mushrooms
- 1 medium fresh yellow summer squash
- 1 medium fresh zucchini, with skin
- 1 large fresh yellow bell pepper
- 1 large (2-1/4 per pound) fresh red bell pepper
- 8 ounces fresh asparagus
- 1 1/2 cups fresh red cherry tomatoes
- 5 tablespoons olive oil
- 8 ounces burrata cheese
- 1/2 cup fresh basil
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.
