As barbecue season approaches, grilled or roasted vegetables shine. The simpler the preparation, the better for the chef and the vegetables! Grilled or roasted peppers become so sweet……like vegetable candy!
Grilled or Roasted Peppers and Red Onion
Raw yellow peppers, have a slightly higher CHO count than red peppers, if you need precise carbs just be aware. 1 large red pepper (200 grams) cut and trimmed has approximately 9 CHO. The Calorie King App uses the same CHO count for all roasted peppers: 48 grams = 2 CHO.
Ingredients
- 2 peppers (400 gr) cut and seeded 18 CHO
- ½ cup (60 gr) red onion, coarsely chopped 5 CHO
- 2 TBSP olive oil 0 CHO
- 1 TBSP fresh thyme leaves and sprigs for garnish 0 CHO
- Salt and pepper
TOTAL CHO 23 CHO
- TOTAL WEIGHT 490 GRAMS
- 23 CHO DIVIDED BY 490 GRAMS = .046 CHO/GRAM
2 SERVINGS (245 GR) = 11.5 CHO
3 SERVINGS (163 GR) = 7.6 CHO
4 SERVINGS (122 GR) = 5.7 CHO
Instructions
- Pre heat grill or oven to 400.
- Cut and trim peppers; and cut red onion into chunks.
- Toss peppers and onion with olive oil, thyme leaves, salt and pepper.
- Place on small baking sheet and grill or roast for 15 minutes. We prefer our vegetables fairly el dente, so they basically weigh the same once cooked.
Serve as a side dish with just about anything.
