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Grilled Zucchini and Red Bell Pepper with Corn

Prep time 5 mins
Cook time 10 mins
Yield 4 servings (serving size: about 1/2 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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