Photo of Grilled summer vegetables by WW

Grilled summer vegetables

0
0
0
SmartPoints® value per serving
Total Time
32 min
Prep
20 min
Cook
12 min
Serves
8
Difficulty
Easy
Capture all the delicious and nutrient-packed flavor 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 flavor 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.

Ingredients

uncooked zucchini

4 small, halved lengthwise

yellow pepper(s)

2 medium, quartered

sweet red pepper(s)

2 medium, quartered

uncooked vidalia onion(s)

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

olive oil cooking spray

2 spray(s)

table salt

½ tsp

black pepper

½ tsp

chives

3 Tbsp, fresh, snipped

Instructions

  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. Yields about 1 cup per serving.
  4. Flavor Booster: 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.
  5. This Mix and Match recipe is part of our Make Ahead series, in which we give you a week's worth of recipes intended to save you time in the kitchen. We show you how to swap dishes to create quick and easy meals throughout the week. This week, we highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Santa-Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!

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