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.

Recipe by Oxmoor House

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Yield:
4 servings (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

74 calories; calories from fat 32%; fat 3g; saturated fat 0.5g; mono fat 0.1g; poly fat 0.2g; protein 2.3g; carbohydrates 12.9g; fiber 2.3g; cholesterolmg; iron 0.6mg; sodium 217mg; calcium 11mg.