Shape Magazine
Healthy Summer Grilling Guide
Grilled Vegetables
Serves: 4
Prep Time: n/a
Cook Time: 20 minutes
Nutrition Score per serving:
n/aIngredients
Cooking spray2 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
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1/3 cup fat-free or lowfat Italian or ranch dressing
Directions
- Spray a grill with cooking spray and preheat it.
- 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.
- Add the eggplant and grill 3 minutes.
- Add the asparagus and grill 3 minutes.
- Add the zucchini and yellow squash and grill 3 minutes.
- Add the tomatoes and grill 3 minutes, or until all vegetables are tender.
- Drizzle with dressing and serve.
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