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Grilled Vegetables

Grilled Vegetables


  • 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


  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.


  • Nutritional information is based on using low-fat Italian dressing.

Nutrition Information

Per serving: 188 kcal cal., 9 g fat (1 g sat. fat), 433 mg sodium, 9 g fiber, 12 g sugar, 6 g pro., 62 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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