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Grilled Peppers, Squash, and Onions

Yield 8 servings (serving size: about 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Preheat grill.

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