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Grilled Peppers And Onions

4 servings

2 medium bell peppers - halved, seeded
2 small onions - cut 1/2" thk slices
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons pitted oil-cured black olives
= (such as Nicoise)
1 tablespoon capers - drained
Salt - to taste
Freshly-ground black pepper - to taste

Preparation Method:
Prepare a medium grill. Cook vegetables 4 to 5 minutes per side until peppers are blistered and onions are nicely browned. Remove from grill; cool 5 minutes.
In a medium bowl mix olive oil, vinegar, olives and capers.
Cut peppers into 1/2-inch strips and onions into 1/2-inch pieces. Add vegetables to bowl. Toss gently to combine ingredients.
Season to taste with salt and pepper.
Carbohydrates: 8 grams
Net Carbs: 6.5 grams
Fiber: 1.5 grams
Protein: 1 grams
Fat: 11 grams
Calories: 128

Per Serving (excluding unknown items): 127 Calories
10g Fat (69.9% calories from fat)
1g Protein
9g Carbohydrate
2g Dietary Fiber
0mg Cholesterol
22mg Sodium. Exchanges: 1 1/2 Vegetable
0 Fruit
2 Fat
0 Other Carbohydrates.

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