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Grilled Florida Vegetables

Total Time - 15 minutes / Makes 4 Servings

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Kosher-AdaptableWhat's This?


Now is the perfect time for Florida grown vegetables, from green beans to bell peppers and summer squashes, like yellow and zucchini squash. With their bright, fresh flavors, Florida veggies are great on the grill or in a simple sauté.

Grilled Florida Vegetables

Grilled Florida Vegetables

4 yellow squash (and/or zucchini)
2 large red bell peppers
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt

  1. Preheat grill or grill pan. Cut each squash lengthwise into three long planks. Cut peppers into quarters and remove stem and core. Place both vegetables in large bowl.
  2. Combine remaining ingredients; coat vegetables evenly with mixture.
  3. Place peppers on grill; cook 5-6 minutes on each side or until tender. Cook squash 2-3 minutes on each side or until tender. Cut into bite-size pieces to serve.

CALORIES (per 1/4 recipe) 180kcal; FAT 15g; CHOL 0mg; SODIUM 290mg; CARB 12g; FIBER 4g; PROTEIN 2g; VIT A 60%; VIT C 210%; CALC 4%; IRON 6%

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Other Preparation Methods

Microwave: Place 4 cups squash and bell pepper (bite-size cuts) in large microwave-safe bowl, cover, and microwave on HIGH 2 minutes. Stir in 2 cups fresh green beans; cover and microwave 3-4 more minutes until tender. Let stand 1 minute. Stir in sundried-tomato butter and Parmesan cheese.

Sauté: Preheat large sauté pan. Place 2 tablespoons oil in pan; add 3 cups squash (cut 1/2-inch-thick), and 1 cup each cut bell peppers and fresh green beans. Cook and stir 5-6 minutes until tender. Stir in basil pesto.

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Dry Grocery
Add to your grocery list 1 tsp garlic powder
Add to your grocery list 1 tsp onion powder

Add to your grocery list 2 large red bell peppers
Add to your grocery list 4 yellow squash (and/or zucchini)

From Your Pantry
Add to your grocery list 1/4 cup canola oil
Add to your grocery list 1 tsp kosher salt

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Recipe Version FRP0054