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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 87.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 296.8 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Grilled Summer Vegetables calories by ingredient
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Grilled Summer Vegetables

Submitted by: MRSTEJANO

Introduction

This is the perfect way to get more fiber into your diet! You'll love every bite you take of these grilled veggies! This is the perfect way to get more fiber into your diet! You'll love every bite you take of these grilled veggies!
Number of Servings: 4

Ingredients

    4 small zucchini, halved lengthwise
    2 medium green bell peppers, quartered
    2 medium red bell peppers, quartered
    2 medium yellow peppers, quartered
    2 medium vidalia (sweet) onions, cut into 1/2-inch thick slices
    2 sprays olive oil cooking spray
    1/2 teaspoon table salt
    1/2 teaspoon black pepper
    3 tablespoons chives, fresh, snipped

Directions

I can't remember how many cups this makes. Usually, it's eaten before I get a chance to judge the number of cups!

Preheat grill. Place vegetables on a cutting board and coat with cooking spray.

Grill vegetables, turning often until lightly charred and tender, about 10-12 minutes. Remove from cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onion into rings.

Place cooked vegetables in a large bowl and sprinkle with salt, pepper and chives. Toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.

Yields about 1 cup per serving.

FLAVOR BOOSTER:
Thread on fresh Rosemary Branches that have been soaked in cold water. Cut the zucchini and onions into chunks, not slices. Grill as the recipe directs.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSTEJANO.






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