Easy Grilled Veggies

Southern Living
Bell peppers, tomatoes, and onions are low in calories and are exceptional sources of vitamins, minerals, and fiber.
Makes 6 servings


+ Add To Shopping List
1 large green bell pepper, cut into 2-inch pieces
1 large red bell pepper, cut into 2-inch pieces
1 large red onion, quartered
6 shallots, halved
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground pepper
Vegetable cooking spray
2 pints grape or cherry tomatoes


Prep: 15 Minutes
Grill: 17 Minutes

Combine first 4 ingredients in a large bowl. Drizzle with oil, and sprinkle with salt and pepper, tossing to coat.

Grill vegetable mixture in a metal basket or grill wok coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from basket; add tomatoes to basket, and grill, covered with grill lid, 1 to 2 minutes or until tomato skins begin to burst.

Note: If you don't have a grill wok or basket, place a 24-inch piece of heavy-duty aluminum foil on grill cooking grate. Make several 1-inch slits evenly in foil. Arrange vegetables on foil. Proceed as directed.

Created date

July 2005

Nutritional Information

Calories 110
Caloriesfromfat 36 %
Fat 5 g
Satfat 0.7 g
Monofat 3.4 g
Polyfat 0.6 g
Protein 2.9 g
Carbohydrate 16.6 g
Fiber 2.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 405 mg
Calcium 17 mg