Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Grilled Summer Vegetables

Grilled summer vegetables

0
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Easy
Make sure to cut each type of vegetable in the same thickness so that they will cook more evenly.

Ingredients

Olive oil cooking spray

4 spray(s)

Uncooked zucchini

4 small, halved lengthwise

Yellow bell pepper

2 medium, quartered

Red bell pepper

2 medium, quartered

Vidalia onion

2 medium, cut into 1/2-inch-thick slices

Table salt

½ tsp

Black pepper

½ tsp

Chives

3 Tbsp, snipped

Instructions

  1. Preheat a grill or a grill pan to medium-high heat. Place the vegetables on a cutting board or work surface and coat them with cooking spray.
  2. Grill the vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Place the cooked vegetables back on the cutting board or work surface. Cut the zucchini and bell peppers into bite-size chunks. Separate the onions into rings.
  3. Place the vegetables in a large bowl or on a large platter and sprinkle with salt, pepper, and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.
  4. Serving size: about 1 cup

People Also Like

People Also Like