Grilled Peppers, Squash, and Onions



8 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 55
Caloriesfromfat 26 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.9 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 2.2 g
Fiber 10.2 g
Cholesterol 3 mg
Iron 0.0 mg
Sodium 0.8 mg
Calcium 82 mg


2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 red bell peppers, cut into 2-inch pieces (about 2 cups)
2 yellow bell peppers, cut into 2-inch pieces (about 2 cups)
2 small zucchini, quartered lengthwise
2 small yellow squash, quartered lengthwise
1 red onion, cut into 1-inch-thick slices
Cooking spray


Combine all ingredients except cooking spray in a zip-top plastic bag; seal and shake well. Marinate in refrigerator 2 hours or overnight.

Preheat grill.

Arrange vegetables in a single layer on grill rack coated with cooking spray. Grill 10 minutes or until browned, turning vegetables occasionally.

Melissa Williams,

Cooking Light

May 2007
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