Photo of Grilled summer vegetables by WW

Grilled summer vegetables

Points® value
Total Time
32 min
20 min
12 min
Capture all the delicious and nutrient-packed flavour of nature's bounty on the grill. We give this classic summer dish an even fresher taste by adding snipped chives. The simple three-ingredient seasoning brings out the smoky, sweet flavour of the vegetables. When cutting your vegetables, you'll want to cut each type of vegetable in the same thickness so that they will cook more evenly. The vegetables can be refrigerated and stored for up to four days. You can serve them alongside grilled meats for a complete meal, serve as an appetizer with a vegetable dip or use in a sandwich the next day.



4 small, halved lengthwise

Black pepper

½ pinch(es)

Yellow bell pepper

2 medium, quartered

Red bell pepper

2 medium, quartered

Vidalia onion

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

Olive oil cooking spray

2 spray(s)

Table salt

½ tsp(s)


3 tbsp(s), fresh, snipped


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


For an aromatic vegetable mix, thread vegetable chunks on fresh rosemary branches that have been soaked in cold water. Cut the zucchini and onion into chunks, not slices. Grill as the recipe directs.