Grilled Antipasto Vegetables


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Metabolic Recipes

This shows up one night as a side dish for steak and the next night it can top fresh salad greens. So easy, so versatile, so good.

Serves 8-10 Cook Time 10 minutes

Ingredients:
4 bell peppers (red, yellow, green) halved and seeded
4 red onions, peeled and cut into 6 wedges
2 tsp olive oil
6 portobello caps
2lbs asparagus cooking spray
1/3 Cup fat-free Vinaigrette dressing

Directions:

  1. Preheat grill to high.
  2. Coat peppers and onions with cooking spray and place them on a grill rack coated with cooking spray. Grill 15 minutes or until the peppers are blackened. Place the peppers in a zip top bag and let them stand for 15 minutes.
  3. Chop the cooked onions into 1 inch pieces and place in a large bowl. Peel and slice the peppers into 1/2 inch strips and add them to the onions.
  4. Combine the oil, mushrooms, and asparagus; toss well to coat. Place them on the grill rack and cook 3 minutes on each side.
  5. Chop mushrooms into 1 inch pieces and add it to the onion. Slice asparagus diagonally into 1 1/2 inch pieces; add to the onions.
  6. Drizzle with dressing, toss to coat and serve. (Makes excellent leftovers.)

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

Fire & Ice Salad


Serves 6    Cook Time 1 minute
Ingredients
6
Fresh large tomatoes, peeled and quartered
1 green bell pepper, sliced in rings
1 red onion, sliced in rings
3/4 Cup white wine vinegar
1 1/2 tsp celery salt
1 1/2 tsp mustard seed
4 1/2 tsp no calorie sweetener (Splenda)
1/8 tsp cayenne pepper
1/4 Cup water
1 large cucumber, peeled, seeded and sliced

Directions:

  1. In a large bowl, combine tomatoes, bell peppers, and onions.
  2. In a saucepan, combine vinegar, celery salt, mustard seed, sugar substitute, cayenne pepper, black pepper and water. Boil for 1 minute and pour hot dressing over the vegetables.
  3. Refrigerate until chilled.
  4. Before serving, add sliced cucumbers and toss to combine.

Recommended for patients on the Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center
Metabolic Recipes

Betty’s Orange Onion Salad


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Serves 4    Cook Time 0 marinate for 3 hours
Ingredients
4 Tbsp olive oil
3 Tbsp red wine vinegar
1 garlic clove
1 small red onion, sliced thin
4 navel oranges, segmented
1 head Boston lettuce

Directions:

  1. Whisk together oil and vinegar in a large bowl.
  2. Add the garlic, oranges, and onions and cover. Let this sit for 3 hours.
  3. When ready to serve, arrange the lettuce leaves on a plate and layer the orange and onion mixture on top of it.

Recommended for patients on the Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

Metabolic Medical Center
Metabolic Recipes