Grilled Summer Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 small Yellow Summer Squash3 small Zucchini1 large Red Onion2 Red Bell Peppers3 large Portabella Mushrooms 1/4 cup Extra Virgin Olive Oil 1/4 cup balsamic Vinegar
Slice squash and zucchini in half length-wise and once width-wise, slice red onion into thick circles, slice red pepper and portabella into thick strips, and place in a large dish. Pour vinegar and olive oil over vegetables, and toss to coat. Grill on medium heat until vegetables are soft, but still slightly crunchy. There will be some extra olive oil and vinegar at the bottom of the pan, so I put the cooked vegetables right back in. Keep in the fridge in an air tight container for up to 5 days.
Serving Size: Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELARIVE.
Serving Size: Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELARIVE.
Nutritional Info Amount Per Serving
- Calories: 105.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 8.6 mg
- Total Carbs: 9.7 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
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