Grilled Egg and Vegetable Plate
ContinentalWeight ManagementDesi eggsEasy
Boiled eggs with lightly grilled mixed vegetables and a lemon dressing — a light, colourful plate with protein and fibre, cooked with almost no oil.
Prep time10 min
Cook time15 min
Total time25 min
Servings2
Ingredients
- 2 eggs, boiled
- 1 cup mixed vegetables (capsicum, zucchini, carrot, onion), sliced
- 1 tsp olive oil or any cooking oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- A pinch of black pepper
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and halve.
- Brush the vegetables lightly with oil and grill on a hot pan for 3–4 minutes per side until lightly charred.
- Arrange the grilled vegetables on plates with the egg halves.
- Drizzle with lemon juice and season with salt and black pepper.
- Garnish with coriander and serve warm or at room temperature.
Nutrition — estimated per serving
Calories (estimate)220 kcal
Protein (estimate)13 g
Fat (estimate)12 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Grill the vegetables in a single layer so they char instead of steaming. Food safety: eggs must be fully boiled. Allergens: contains egg. Substitute: use any seasonal vegetables from the local market, or replace olive oil with sarson oil. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.