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.

Yield: 4 servings (serving size: about 1/2 cup)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 32%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.3g
  • Carbohydrate: 12.9g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 217mg
  • Calcium: 11mg

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

Preparation

  1. 1. Prepare grill.
  2. 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. 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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