By Lori Kleinfield, RD, LD, CDE

For many people, springtime means family gatherings, parties and barbecues. Kidney patients can also enjoy these events and still maintain a proper renal diet. Grilling fresh vegetables is a great main or side dish option. Get up and get grilling!

Recipe: Zesty Grilled Vegetables
Enjoy this delicious, medium-potassium side dish with grilled steak, chicken or fish on a bed of rice. Serve with rolls or French bread. For dessert, try sorbet or sponge cake with strawberries and non-dairy whipped topping. Serves 8.

Ingredients:
• 2 yellow squash, sliced lengthwise
• 2 small-to-medium zucchini, slicedlengthwise
• 2 small red peppers, sliced in thick strips
• 3 small-to-medium carrots, peeled and sliced lengthwise in thick strips, then boiled until tender-crisp
• Olive oil
• Pepper
• 1/2 tsp salt
• 3 tbsp butter
• 3 tbsp olive oil
• 1/2 cup minced fresh parsley
• 2 cloves garlic, finely chopped
• Juice of 2 lemons
• 2 tbsp prepared horseradish

Directions:
Brush vegetables with olive oil and sprinkle with 1/2 tsp salt and pepper to taste. Grill or broil
until tender and grill markings appear. You can use a wire grill basket to keep veggies from
falling through grill! In a large frying pan, melt the butter with 3 tbsp olive oil. Add garlic
and parsley; sauté approximately 30 seconds. Stir in lemon juice and horseradish. Add
grilled vegetables to the frying pan and stir until the vegetables are coated with sauce. Serve
immediately.

Nutritional Values: 110 Calories; 1 g Protein; 6 g Carbohydrate; 275 mg Potassium; 35 mg Phosphorus; 100 mg
Sodium

Count as: Two low-potassium vegetables, two fats

This article originally appeared in the March 2008 issue of aakpDelicious!

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