Prep Time: 5 minutes
Cook Time: 1 hour
Servings: 4 pepole
- 1 small watermelon
- 1 tsp course ground black pepper
- 1 tsp sea salt
- 1/2 tbsp balsamic vinegar
Preheat oven to 400 degrees
Carve watermelon (rinds removed, cut into 4 rectangular pieces. Each should be about 1/2 in thickness.
Line baking sheet with foil and grease with oil spray. Place all 4 watermelon pieces on the baking sheet with ample room between each. Season with salt, pepper and splash of the vinegar.
Add another sheet of foil on top of the melons and roast for about 30 minutes.
Remove the foil and bake uncovered for another 10-20 minutes.
Set-up indoor grill pan and heat on high. Spray with non-stick spray and grill watermelon for 90 seconds per side. Remove from heat and let site for 5 minutes before eating.
Calories: 342kcal | Carbohydrates: 86g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 490mg | Potassium: 1276mg | Fiber: 5g | Sugar: 70g | Vitamin A: 6400IU | Vitamin C: 91.2mg | Calcium: 84mg | Iron: 2.8mg