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Grilled Marinated Vegetables

Grilled Marinated Vegetables

Cooking Light APRIL 1996

  • Yield: 6 servings (serving size: 1 cup)


  • 1 1/2 pounds small red potatoes, halved
  • 2 cups sliced yellow squash
  • 2 cups sliced zucchini
  • 12 green onions, trimmed
  • 2 large red bell peppers, cut into 1/2-inch-wide strips
  • 2/3 cup rice vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon dark sesame oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • Vegetable cooking spray


Place potatoes in a medium saucepan; cover with water, and bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain.

Combine potatoes and next 11 ingredients (potatoes through garlic) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate 30 minutes, turning bag occasionally.

Remove vegetables from bag, reserving marinade. Place vegetables in a wire grilling basket coated with cooking spray. Prepare grill. Place grilling basket on grill rack, and grill 7 1/2 minutes on each side or until tender. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Pour warm marinade over grilled vegetables.

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 19%
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.5g
  • Carbohydrate: 28.5g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 2.8mg
  • Sodium: 263mg
  • Calcium: 58mg

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Grilled Marinated Vegetables Recipe