Mixed Grill with Balsamic-Mustard Vegetables
This healthy dinner recipe is perfect for using up whatever fresh vegetables you have on hand. Just pay attention to cook time: denser vegetables, such as peppers and onions, take a bit longer than softer ones like zucchini and squash. Smaller ones, like cherry tomatoes, may need to be cooked in a grill basket.
Source: EatingWell Magazine, July/August 2016
Make Ahead Tip: Marinate beef and vegetables in the refrigerator for up to 4 hours.
Serving Size:3 oz. meat & 2 1/2 cups vegetables
488 calories; protein 22.3g; carbohydrates 28.9g; dietary fiber 5.6g; sugars 14.6g; fat 31.8g; saturated fat 6.9g; cholesterol 50.4mg; vitamin a iu 2262.9IU; vitamin c 100.7mg; folate 108.8mcg; calcium 53mg; iron 3.2mg; magnesium 75.1mg; potassium 1130.9mg; sodium 695.1mg; thiamin 0.4mg.
1/2 starch, 3 vegetable, 1 1/2 lean meat, 1 medium-fat meat, 3 1/2 fat