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
More From Southern Living
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. 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. 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.
Grilled Summer Veggies Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Grill
- OCCASION: Summer
- PUBLICATION: Southern Living
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