Grilled Summer Veggies

Southern Living
Grilled Summer Veggies Recipe
Photo: Van Chaplin; Styling: Buffy Hargett
Grilled vegetables such as yellow squash, zucchini, bell pepper, onions make a great side dish for grilled meats or on their own as a meatless main dish. 
Makes 6 servings


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2 medium-size red bell peppers
3 medium-size yellow squash
3 small zucchini
2 medium-size sweet onions
Vegetable cooking spray
1/2 teaspoon salt
1/2 teaspoon pepper


Prep: 10 Minutes
Grill: 10 Minutes

1. Cut bell peppers into 1-inch-wide strips. Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut onions into 1/2-inch-thick slices. Lightly coat vegetables evenly with cooking spray.

2. Grill vegetables, covered with grill lid, over medium-high heat (350° to 400°) 3 to 5 minutes on each side or until tender. Remove from grill, and sprinkle evenly with salt and pepper.

Created date

May 2007

Nutritional Information

Calories 60
Caloriesfromfat 0.0 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 2.5 g
Carbohydrate 12.2 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 202 mg
Calcium 40 mg