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Grilled Summer Vegetables
Recipes
Grilled Summer Vegetables
4 servings
30 minutes total

Ingredients

  • 4 yellow (or zucchini) squash
  • 2 large red bell peppers
  • ¼ cup canola oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt

Steps

    1. Preheat grill (or grill pan) on medium. Cut each squash lengthwise into 3 planks. Cut peppers into quarters, discarding stems and cores. Place squash and peppers in large bowl.
    2. Combine oil, garlic powder, onion powder, and salt; add to bowl and stir to coat vegetables evenly with mixture.
    3. Arrange peppers on grill; cook 5–6 minutes on each side until tender. Arrange squash on grill; cook 2–3 minutes on each side until tender. Cut peppers and squash into bite-size pieces; serve.
Other Preparation Methods

    Microwave
    Cut 3 yellow (or zucchini) squash and 1 large red bell pepper into bite-size pieces (4 cups); place in large, microwave-safe bowl, cover, and microwave on HIGH 2 minutes. Stir in 2 cups trimmed fresh green beans; cover and microwave 3–4 more minutes until tender. Let stand 1 minute. Stir in garlic-herb butter and Parmesan cheese.

    Sauté
    Cut 3 yellow (or zucchini) squash into ½-inch-thick rounds (3 cups); chop 1 large red bell pepper (1 cup). Preheat large sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan; add squash, peppers, and 1 cup trimmed fresh green beans. Cook and stir 5–6 minutes until tender. Stir in basil pesto.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 180, Total Fat 15g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 480mg, Total Carb 13g, Fiber 3g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 2g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 10%