Grilled Vegetables with Cream Cheese

Grilled vegetables are an integral part of a balanced diet as they are loaded with vitamins.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 4

Nutritional Information (Amount per serving)

Protein 5.5 g
Carbohydrates 13 g
Dietary Fiber 3.4 g
Fat- total 12 g
Saturated Fat 4.3 g

INGREDIENTS

2 red bell peppers, cut lengthwise
2 yellow bell peppers, cut lengthwise
2 zucchini, cut lengthwise
4 mushrooms pleurotus
2 medium onions, sliced into rings
2 tablespoons olive oil
2 tablespoons balsamic vinegar
8 tablespoons reduced fat cream cheese
1 teaspoon salt
½ teaspoon freshly ground black pepper

PREPARATION

Preheat oven to 400°F / 200°C. Place the bell peppers, zucchini, mushrooms, onions and olive oil in a medium-size mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly in a pan and place in the oven. Roast (tossing occasionally) until they are soft and begin to turn brown. Remove from the oven and cool. Pour the balsamic vinegar over the vegetables and season with salt and pepper, if desired. Serve the cream cheese as a side dish.


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An easy recipe uses a variety of ingredients. Simply pop the oiled vegetables into the hot oven and they’ll ‘grill’ in a few minutes, allowing excess moisture in the vegetables to evaporate. Feel free to change it up with different vegetables.	This is a fresh and light dish, that makes a great main course for lunch or can replace a salad. It doesn't require cooking, so it is not only easy to make, but also the perfect meal to take with you at the office.	Pot cooking is the ultimate way to feed the family with the least hassle – some consider it the lazy man’s meal however that doesn't mean that it isn't packed with goodness.	The low calorie content in cauliflower in addition to the vital vitamin C and E it contains, make it an excellent choice for diet food.