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Vegetarian

Grilled Veggie Salad – a BBQ Favorite!

Dinner

Preheat grill to medium-high heat.

Combine first 4 ingredients, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1/4 teaspoon salt. Place bell peppers, skin sides down, and onion on grill rack coated with cooking spray; grill 10 minutes. Turn onion; add eggplant to grill. Remove bell peppers.

Place bell peppers in a zip-top bag; seal. Let stand 10 minutes. Grill eggplant and onion 5 minutes; remove onion. Turn eggplant; grill 5 minutes. Remove eggplant. Add tomatoes to a grill basket; grill 5 minutes.

 

Remove bell peppers from bag. Peel and discard skins; slice lengthwise.

Combine 1/4 teaspoon salt and vinegar. Slowly add 2 tablespoons oil, stirring with a whisk.

 

Combine vegetables, dressing, garlic, and olives. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, basil, and chives.

 

2 red bell peppers, halved and seeded

1 1/2 pounds eggplant, cut into (1/2-inch-thick) slices (you will need about 2 medium eggplants)

1 sweet onion, cut into 8 wedges

1 pint cherry tomatoes

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons extra-virgin olive oil, divided

3/4 teaspoon salt, divided

cooking spray

1 tablespoon champagne vinegar (or white wine vinegar)

2 garlic cloves, minced

1 ounce oil-cured olives (about 12), pitted and halved

1/4 cup fresh small basil leaves

1 tablespoon finely chopped fresh chives

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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