Easy Grilled Vegetables

  • Prep 25 min
  • Total 1 hr 25 min
  • Ingredients 5
  • Servings 6

Ingredients

12
pattypan squash, about 1 inch in diameter
2
medium red or green bell peppers, each cut into 6 pieces
1
large red onion, cut into 1/2-inch slices
1/3
cup reduced-fat Italian dressing
Freshly ground pepper, if desired

Steps

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  • 1
    Place squash, bell peppers and onion in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
  • 2
    Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket (grill “wok”) or directly on grill rack.
  • 3
    Cover and grill vegetables over medium heat 10 to 15 minutes, shaking basket or turning vegetables and brushing with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.

Notes









Tips

Expert Tips

One medium zucchini, cut into 1-inch pieces, can be used in place of the pattypan squash. If you like mushrooms, go ahead and add them for the last 10 minutes of grilling.

If you don’t have a grill basket, make sure the vegetable pieces are large enough so they don’t fall through the grill rack. Cut the vegetables the same size so they’ll cook in the same amount of time, or remove vegetables from the grill as they are done.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
340mg
10%
Total Carbohydrate
11g
4%
Dietary Fiber
3g
12%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
80%
80%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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