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. 

Recipe by Southern Living June 2007

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Credit: Van Chaplin; Styling: Buffy Hargett

Recipe Summary test

prep:
10 mins
grill:
10 mins
total:
20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

60 calories; fat 0.8g; saturated fat 0.1g; poly fat 0.1g; protein 2.5g; carbohydrates 12.2g; fiber 4g; iron 1mg; sodium 202mg; calcium 40mg.
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