Grilled Vegetables
Grilled Vegetables

Photo Credit

Getty Images
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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Cook: 20 minutes

Nutrition Facts

Amount per serving:
Total Calories: 188kcal (9%)
  • 433mg (18%) Sodium
  • 26g Carbs
  • 9g Fiber
  • 9g (14%) Fat
  • 1g (6%) Saturated Fat
  • 12g Sugars
  • 6g Protein
  • 62mg (6%) Calcium
  • 3mg (15%) Iron
188kcal (9%)433mg (18%)26g9g9g (14%)12g6g1g (6%)

Ingredients:

  • Cooking spray
  • 2 red bell peppers, seeded and quartered
  • 2 yellow bell peppers, seeded and quartered
  • 12 asparagus spears
  • 1 small eggplant, cut in quarters lengthwise
  • 1 zucchini, cut in quarters lengthwise
  • 1 yellow squash, cut in quarters lengthwise
  • 6 plum tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup fat-free or lowfat Italian or ranch dressing
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Directions:

Directions

1. Spray a grill with cooking spray and preheat it.
2. Brush vegetables with olive oil and sprinkle them evenly with pepper and salt. Place bell peppers on the grill; cook for 5 minutes, turning as needed. Continue to cook, turning, as you add remaining vegetables in the following order.
3. Add the eggplant and grill 3 minutes.
4. Add the asparagus and grill 3 minutes.
5. Add the zucchini and yellow squash and grill 3 minutes.
6. Add the tomatoes and grill 3 minutes, or until all vegetables are tender.
7. Drizzle with dressing and serve.

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