Grilled/Roasted Veggies

Vegetables make up such an important part of your day now because that is how you will get all of the vitamins and minerals you need after surgery. I don’t know about you, but I cannot stand a plate of mushy, steamed veggies. They just don’t have enough flavor! Here’s two ways to add lots of flavor without sacrificing your progress:

Roasted Broccoli

  • 2 heads Broccoli, cut into florets (bite-sized pieces)
  • 4 Tbsp. olive oil (My suggestion here is Butter flavored olive oil from J. Olive’s– local store is on US-98 in Oak Grove)
  • 1 Tbsp. lemon juice
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste

Preheat oven to 400 degrees F. Combine all ingredients in a bowl and then spread in a single layer on a baking sheet. This ensures every piece gets crispy. Bake for 25-30 minutes, tossing halfway to prevent burning. After baking, sprinkle parmesan over broccoli, and serve.

Grilled Zucchini

  • 2 fresh zucchinis, cut in half and then lengthwise (you will end up with 4 pieces per zucchini)
  • 2 Tbsp. olive oil (I recommend Butter flavored again)
  • 1 tsp. balsamic vinegar
  • 1 tsp. lemon juice
  • 1 tsp. garlic powder (or 1 clove garlic, minced)
  • Salt and pepper to taste

Combine all ingredients in a Ziploc bag. Put in refrigerator for 1-2 hours to marinate, or overnight. Heat grill to medium-high heat. Place zucchini directly on grill in a single layer. Cook for 15 minutes, turning halfway through.

Note: You can also substitute either of these vegetables for your favorite- cauliflower, yellow squash, asparagus, mushrooms, tomatoes, or combine them!