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Grilled Zucchini and Red Bell Pepper with Corn

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.

Oxmoor House APRIL 2009

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

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. 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.

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
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Grilled Zucchini and Red Bell Pepper with Corn recipe

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