Grilled Summer Veggies

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. 

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Grill: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 0.0%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.5g
  • Carbohydrate: 12.2g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 202mg
  • Calcium: 40mg

Ingredients

  • 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

Preparation

  1. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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