Grilled Peppers, Squash, and Onions

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 26%
  • Fat: 1.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 2.2g
  • Fiber: 10.2g
  • Cholesterol: 3mg
  • Iron: 0.0mg
  • Sodium: 0.8mg
  • Calcium: 82mg


  • 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


  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.
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