Grilled Zucchini and Red Bell Pepper with Corn

Grilling the veggies while they are still mostly intact makes for much easier prep. Slice them into bite-sized sections after they're cooked for a delicious side salad fit for any grilled main.


4 servings (serving size: about 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 74
Caloriesfromfat 32 %
Fat 3 g
Satfat 0.5 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 12.9 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 217 mg
Calcium 11 mg


1 medium zucchini, halved lengthwise
1 red bell pepper, halved lengthwise and seeded
Cooking spray
1 cup frozen whole-kernel corn, thawed and drained
1 1/2 tablespoons Parmesan and roasted garlic salad dressing (such as Newman's Own)
1/4 teaspoon salt
1/8 teaspoon crushed red pepper


1. Prepare grill.

2. Coat zucchini and bell pepper halves with cooking spray; place on grill rack. Cover and grill 5 minutes on each side or until bell pepper is charred and zucchini is tender.

3. Remove vegetables from grill; cut into 1-inch pieces. Place in a medium bowl. Stir in corn and remaining 3 ingredients, tossing gently to combine.